Lasagna of potatoes
7 recipes
Potato and spinach croquettes stuffed with vegan cheese
ingredients
servings
3
Potatoes
5 unit
Baby spinach
200 oz
Garlic powder
1 teaspoon
Cumin
1 teaspoon
Oregano
1 teaspoon
Black pepper
to taste
Chives
50 oz
Parsley
1 spoon
Turmeric
1 spoon
Soft fresh cheese
100 oz
Breadcrumbs
250 oz
Iodized salt
1 teaspoon
Type 2 wheat flour
150 oz
Water
1 cup
starters from Chile
Potato and spinach croquettes stuffed with vegan cheese
Potato and spinach croquettes stuffed with vegan cheese
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
These delicious croquettes are crisp and tender on the inside, and best of all is the cheese that melts when you eat them, giving an extra tasty flavor.
preparation
step 1
To begin, you must peel the potatoes in squares and then boil them and form a puree. Once ready, let cool for a few minutes and then leave the puree in the refrigerator for a few hours or until the next day.
step 2
Then, chop the onion, spinach and parsley in small pieces. Saute for a few minutes by adding the seasonings (cumin, oregano, salt and pepper) or until the vegetables look soft. Let cool.
step 3
Once the vegetables are cold, add this mixture to the puree just taken out of the refrigerator. Mix everything very well, trying to form a dough consist.
step 4
When ready, take a portion of the dough and place inside a piece of cheese, closing in elongated or in a circle (like a ball). The size, shape and quantity of the croquettes will depend on each one.
step 5
As for the cheese, I use vegan cheese brand violife, a variety for pizzas as it serves very well to melt. In addition I cut the cheese in small dice, since I made my croquetas like little balls.
step 6
When you have finished making the croquettes, continue with the mixture to batter the croquettes and then fry them.
step 7
For batter, you should mix the flour, turmeric, garlic powder and a pinch of salt. Mix all the dry ingredients very well and start adding the water a little until it forms a batter without lumps.
step 8
The batter should not be too thick or too liquid. Then, in a dish put the breadcrumbs, to begin to batter the croquettes. I use panko in my case, but if you do not have it, you can use breadcrumbs.
step 9
Begin by taking a croquette, pass through the batter and then the breadcrumbs until they are completely covered. And so he does the same procedure with all the croquettes.
step 10
Finally, once the croquettes are ready, you can fry them in hot oil until golden brown on both sides. Control the oil temperature to prevent the croquettes from burning.
step 11
A good option is to freeze the raw croquettes and when you need them, you can fry them directly without thawing. So you can enjoy these exquisite vegan croquettes whenever you want.
