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A plate with crispy Garlicky Potato & Spinach Croquettes and a small bowl of ketchup on newspaper, garnished with cilantro, a gold fork, and a glass of water on a wooden table.
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Garlicky Spinach and Potato Croquettes

Easy to make Garlicky Spinach and Potato Croquettes
Course Appetizer
Cuisine Pakistani
Author Sarah Mir

Equipment

  • piping bag or a ziploc bag

Ingredients

Filling

  • 6 medium potatoes (boiled)
  • 2 tbsp minced onion
  • 2-3 cloves crushed garlic
  • 1 tsp red chilli flakes
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • salt
  • 2 cups chopped spinach
  • 1-2 tbsp butter

Breading

  • 2 eggs
  • 2 cups breadcrumbs

Instructions

  • Saute the minced onion in 2 tbsp of oil
  • Add the garlic and then saute for another 30 seconds before adding the remaining spices
  • Give it a quick stir then remove from the pan
  • Wilt your chopped spinach in the same pan and set aside
  • Mash your potatoes well with 1-2 tbsp butter (by preference)
  • Mix in the spice mix and the spinach and taste. Adjust seasoning.
  • Get a piping bag or a ziploc bag and cut a ¾-1 inch hole in the tip. Fill your bag with the potato mix and pipe out 3 inch croquettes trimming with kitchen scissors as you go along.
  • Freeze for 30 minutes for easier handling.
  • Whip your eggs (seasoning optional) with a splash of water and put your breadcrumbs out in a plate
  • Roll each cutlet in egg wash and then breadcrumbs. Fry immediately for 2 minutes on each side till golden or freeze for another day.

Notes

I always recommend making one test cutlet before piping them out just to see if you are happy with the results!