This recipe begs for experimentation. Try some different cheeses, or a combination of two cheeses. Or, use kale, chard, or arugula instead of spinach. If you’d like a richer flavor, fry the croquettes in butter instead of oil. You can even try 2-3 large shallots in place of the onion.
- 2 Pounds fresh spinach, timed and washed
- 1 Medium onion, roughly chopped
- 2 Eggs, lightly beaten
- 1/2 Cup grated gruyere cheese
- 1/2 Cup bread crumbs
- Freshly ground pepper
- 4 Tablespoons olive oil, divided
1. In a large pot over high heat, bring salted water to a boil. Toss in spinach and onion in the boiling water and cook until the spinach has wilted, around 1 minute. Drain. Let cool for a few minutes.
2. Chop wilted spinach. Transfer spinach, and onions, to a large bowl. Stir in lightly beaten eggs, gruyere and breadcrumbs and combine until well mixed. Season with salt and pepper to taste.
3. Shape the spinach mixture into little cakes. You should be able to make about 10. Having trouble? If the mixture is too dry, add another egg or a tablespoon of milk. Too wet and loose? Add some more breadcrumbs.
Over medium heat, heat half of the oil in a large, nonstick skillet. Transfer half of the spinach cakes and cook, taking care not to overcrowd the pan, for about 5 minutes. After the cakes have browned evenly but haven’t burned, flip over and cook for another 5 minutes. Add the remaining oil and repeat with remaining cakes.
Recipe Credit: Mark Bittman.