Baked Spinach Croquettes

Baked Spinach Croquettes Recipe

Hello! We are going to prepare some baked spinach croquettes that you're going to love because of how simple and light they are. It's a fantastic way to eat vegetables without the heaviness of traditional frying, achieving a bite that is crispy crispy on the outside and tender on the inside.

Preparation time

To organize ourselves well in the kitchen, keep these estimated times in mind. It's a quick recipe compared to those that require cooling béchamel dough for hours.

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: 40 minutes
• Servings: 4 people (approx. 15-20 units)
• Difficulty: Easy

Ingredients

Here is the exact list of what we need. I have respected the quantities so that the texture is just right, neither too dry nor too wet.

• 1 bunch of fresh spinach
• 2 large eggs
• 1 cup all-purpose wheat flour
• 1 clove of garlic
• 1 red bell pepper (red bell pepper) chopped
• 1 teaspoon baking powder (Royal-type chemical leavening)
• 2 tablespoons grated lean cheese
• 2 tablespoons sunflower or corn oil
• Salt to taste
• Ground black pepper to taste

Substitution options

If you can't get fresh spinach, you can use frozen, but make sure to thaw it and squeeze out as much water as possible; water is the enemy of this recipe. If you don't have lean cheese, Parmesan will give it a more intense touch, similar to what we do with spinach and mushroom buns, although it will slightly increase the calories. If you're looking for a gluten-free version, you can swap wheat flour for a celiac-friendly pre-mix, adjusting the amount based on the consistency of the dough.

Utensils we will use

We don't need sophisticated chef equipment; with the basics you have in your kitchen drawers, we'll manage perfectly.

• Medium pot (for boiling spinach)
• Colander or strainer (essential)
• Small frying pan (for the sofrito)
• Cutting board
• Sharp knife
• Large bowl or salad bowl
• Hand whisk or fork
• Wooden spoon or spatula
• Roasting pan or baking sheet
• Basting brush (optional, for oiling)

Step-by-step preparation

Follow this order to work cleanly and efficiently. The most important thing here is to control the moisture of the vegetable.

1. Cooking the spinach.
   Wash the spinach leaves very well under the tap to remove any dirt. Bring water to a boil in the pot and, when it boils, add the spinach. Cook it for only 2 minutes. We want it to be tender but not mushy.
2. Draining and chopping.
   Transfer the spinach to the colander immediately. Press with a spoon or with your hand (when it's not too hot) to remove absolutely all possible water. Chop it finely on the board. This step is similar to when we prepare spinach patties; if we leave water, the dough will be chewy.
3. Sautéed aromatics.
   Peel and finely chop the garlic clove. Do the same with the red bell pepper (pimiento), cut it into tiny cubes (brunoise). In the pan with a drizzle of oil, sauté both ingredients over medium heat until they are soft and fragrant. Do not let the garlic burn.
4. Base mixture.
   In the large bowl, place the chopped spinach and add the sautéed garlic and bell pepper. Incorporate the grated lean cheese, salt, and pepper. Mix everything well so that the flavors integrate.
5. Dough formation.
   In a separate bowl, lightly beat the 2 eggs and incorporate them into the spinach mixture. Begin to add the cup of flour little by little while stirring. When you see a thick and homogeneous paste forming, add the teaspoon of baking powder and mix one last time.
6. Baking.
   Preheat the oven to high heat (about 200°C or 220°C). Lightly oil the baking sheet or line it with parchment paper. With the help of two spoons, take portions of the mixture and place them on the tray, shaping them into rounded or oval forms. Bake until you see they are golden brown on the outside and firm to the touch.

To finish and serve

Once the croquettes have that appetizing golden color, remove them from the oven and let them rest for a couple of minutes on the tray. This helps the interior crumb settle and prevents them from breaking when transferring them to the plate. Serve them hot. They are a appetizer fantastic on their own, but if you want to turn them into a light main course, accompany them with a fresh tomato salad or some white rice. If you like sauces, a little yogurt with herbs goes wonderfully with them.

Nutritional Information

These values are approximate estimates per serving (calculating about 4 or 5 croquettes per person), ideal for those looking for something lighter than deep frying.

• Calories: 280 kcal
• Proteins: 12 g
• Fats: 9 g
• Carbohydrates: 35 g
• Fiber: 4 g

Note: Values may vary depending on the exact size of the eggs, the type of flour, and the brand of cheese used.

5 keys to make it perfect

Sometimes we follow the recipe to the letter and the result is not as expected. Here are my secrets to make them perfect on the first try.

1. Water is the enemy.
I insist on this a lot because it is the number one mistake. If the spinach releases water during baking, the flour clumps together and results in an unpleasant gummy texture. Take your time to drain it very well, you can even use a clean kitchen towel to squeeze it.

2. The size of the cut.
Chop the bell pepper and spinach as small as possible. If you leave large pieces of pepper, they can remain hard in the short oven time, and large pieces of spinach cause the croquette to fall apart when bitten. Uniformity is key for even cooking.

3. The oven temperature.
We need a strong burst of heat (high heat) so that the exterior crust forms quickly and the inside remains moist. If the oven is too low, the croquettes will «dry out» slowly instead of browning, becoming hard as rocks. It's a similar technique to what we use to achieve browning in baked potato pancakes.

4. Do not over-beat the flour.
Once you add the flour, mix only until just combined. If you beat too much, you will develop the gluten in the flour and the croquettes will be elastic and heavy instead of tender and fluffy.

5. The touch of cheese.
Although the recipe calls for lean cheese to be more healthy, make sure it's a cheese with some flavor. If you use a very bland one, you'll have to compensate with more salt. Cheese helps with browning and provides that necessary umami note in vegetarian dishes.

When is it ideal to enjoy it?

These croquettes are incredibly versatile. I love preparing them for a light dinner from Monday to Thursday, when we want to eat well but without overcomplicating things. By being baked in the oven, we avoid the smell of frying in the house, which is much appreciated in daily life. They are also perfect as appetizer cold or warm if you have guests; you can make them smaller, «bite-sized,» as if they were some spinach balls for cocktails.

Furthermore, they work wonderfully in a lunchbox (tupper) for work or school. Unlike liquid béchamel croquettes that can spread or soften too much, these maintain their structure very well. It's a smart way for children to eat vegetables without complaining, as the flavor of the cheese and bell pepper softens the spinach.

Comparison table

Sometimes we confuse this type of preparation with similar ones. Here I show you how these baked croquettes differ from other popular recipes.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. Did you dare to use a different cheese or try Swiss chard instead of spinach? Leave your comment and share your own tips! I'd love to know how they turned out for you and if your family liked them as much as mine.

Culinary glossary

So you don't get lost with any terms, here I briefly explain what some words we use in the recipe mean.

• Chop: To cut a food into very small pieces using a knife. In this case, the spinach and bell pepper should be very finely chopped to integrate into the dough.
• Sauté (or Stir-fry): To cook a food in a pan with little fat (oil) over medium-high heat, stirring constantly so that it cooks lightly without browning excessively.
• Drain: To remove the liquid from a food. For spinach, it is vital to press hard so that it releases all the cooking water.
• Preheat: To turn on the oven a few minutes before putting the food in so that, when introduced, it is already at the correct temperature. It is crucial for the dough to rise and brown.
• Tender point: Refers to cooking vegetables (like boiling spinach) only until they are tender to the bite, but not discarded or pureed.