Spinach and Artichoke Croquette

Spinach and Artichoke Croquette Recipe

A croquette is a moist filling that is breaded and then fried.  Potatoes, seafood and vegetables are popular varieties.  I wanted to make a healthy version today, so I stuffed mine with artichokes and spinach. I added some mozzarella as well because I love it when the croquettes are hot and stringy on the inside.

The name "croquette" is from the French verb croquer which means "to bite with a crisp crunch". You can serve it as an appetizer (they are kid-friendly) but you can also stuff a sandwich with several croquettes for added texture and consistency. I used an herb ciabatta bread. I'll post the recipes of the spreads I used and the rest of the elements for the sandwich tomorrow.


Yields: 6

2 cups spinach, packed
4 ounces frozen artichoke hearts, thawed
1 Yukon potato , peeled, boiled, diced (about 1/2 to 3/4 cup)
1/2 cup canola oil
1 tablespoon butter
1 shallot, finely minced
1 teaspoon sea salt
1/4 teaspoon black peppercorns
1/8 teaspoon pink peppercorns, coarsely crushed
1 clove garlic, finely minced
2 pinches red chili flakes
1/4 teaspoon turmeric powder
4 ounces Perlini fresh mozarella cheese (pearl-sized bites), drained
1 fresh slice of bread, crust removed
1/2 cup whole milk, (+2 tablespoons for the fresh slice of bread)
1-1/2 tablespoons nutritional yeast
1 tablespoon crème fraîche
2 tablespoons parmesan cheese powder
1 tablespoon garlic powder
2 teaspoons mustard powder
1 teaspoon paprika powder


Cut the fresh bread into small pieces and soak them in 2 tablespoons of milk. Set aside.

Coarsely chop the artichoke hearts into small chunks. Set aside.

In a medium-sized pan, heat about 2 tablespoons of oil. Add the garlic and shallot and cook for 1-2 minutes. Slightly sauté the spinach until all the leaves are wilted. Season with a little sea salt then transfer to a platter. Add the artichoke pieces to the pan. Season with sea salt and pepper. Add the chili flakes. Cook until each side is brown (for about 3-4 minutes). Add the potatoes, soaked bread with milk, crème fraîche and turmeric powder. Extend the cooking time to about 3-4 minutes until all the ingredients blend together. Remove from the heat. Add the spinach and pink peppercorns. Let the mixture cool.

Using food service disposable gloves, mash the artichoke/spinach potato mixture. Add the Perlini mozzarella balls. Grease the disposable gloves with oil, then form about 2-inch cylindrical patties. Flatten them into 1/2-inch thick oblong disks using your palms.

In a bowl, dissolve the nutritional yeast (or cornstarch) in 1/2 cup of milk.

In another bowl, combine the mustard powder, paprika powder, parmesan and bread crumbs.

In a heavy-bottomed skillet, heat the rest of the oil until hot. Lower the heat to medium-high. Dip each piece in the liquid, then coat with the bread crumb mixture and finally place the patties in the skillet. Brown each side of the croquettes. Transfer the golden croquettes onto a large platter lined with paper towels. Serve immediately.

Bon appétit!


For the filling, you can substitute with any other ingredients such as corn, sun dried tomatoes, chopped portobello mushrooms or peas.

You can find turmeric powder in any Indian store. I use it as a natural food coloring for a vibrant color for the filling.

This recipe was inspired by Lulu's grandma's cutlets (Indian potato latkes). The potatoes, crème fraîche, and moist bread act as a binder to help keep the croquettes together. No egg is necessary, which is good for me as I'm feeding a lot of vegetarians, including one who's allergic to eggs.

You can find nutritional yeast in any specialty store like Whole Foods, but if you don't have any, you can replace it with either cornstarchor regular all-purpose flour.

I found perlini mozarella cheese at my local market. If you don't have any, just cut the mozzarella into pearl-sized pieces.

If you're interested in making your own crème fraîche, it's very easy.

I usually make my own bread crumbs. I usually use a day-old baguette that I slice then pulverize through a mini-food processor or I toast regular, store-bought sliced bread.

Parmesan cheese powder is easy to make. Just chop a chunk of parmesan and place the morsels in a mini-food processor to obtain a fine powder.

You can store the remaining croquettes the same way you would with waffles. Just stack them and place little squares of parchment paper in between each croquette. Place all the croquettes in a zip-top bag, and freeze them. You can store them up to 3 months in your freezer. Simply defrost them by baking them at 350°F for 20-25 minutes.

The shape depends on what you want to do with the croquettes. I wanted oblong disks that fit perfectly in a sandwich.

artichoke and spinach nugget recipe with photo

Published By: Jacqueline Pham on July 29, 2009.


[-] Spinach and Artichoke Croquette - Guest-TheDuoDishes566
Did you make enough sammies to share? Hope so! Can't say no to a croquette.

The Duo Dishes Website Link
[ Posted at 12:53 PM on 7/29/09 | Reply ]
[-] Spinach and Artichoke Croquette - Guest-Juliana260
These croquettes look fabulous...

Juliana Website Link
[ Posted at 1:54 PM on 7/29/09 | Reply ]
[-] Giddy Gastronome - Guest-Nazarina
I love everything crispy, so this sandwich I would enjoy! You right even a fussy kid will eat this1

Nazarina Website Link
[ Posted at 2:50 PM on 7/29/09 | Reply ]
[-] yum - Guest-JessicaFoodmayhem
I love croquettes and this seems like such a great way to make a vegetarian sandwich more substantial.

Jessica@Foodmayhem Website Link
[ Posted at 4:12 PM on 7/29/09 | Reply ]
[-] Spinach and Artichoke Croquette - Guest-TheFoodAddicts
Wow, I learned something new today! I never heard of croquette before. Your sandwich looks sooo delicious. I love the fact that it's meatless... I can dig into this vegetarian sandwich any day!

krissy @ the food addicts Website Link
[ Posted at 10:01 PM on 7/29/09 | Reply ]
Those must taste fantastic! Your sandwich looks so mouthwatering!



Rosa Website Link
[ Posted at 3:52 AM on 7/30/09 | Reply ]
waw!!! I am amazed by your culinary skills!! They look awesome & so tasty!!


Sophie Website Link
[ Posted at 5:12 AM on 7/30/09 | Reply ]
Great sandwich! It's so unique. I love how packed full of veggies it is.

Carrie Website Link
[ Posted at 6:41 AM on 7/30/09 | Reply ]
now THAT’S what i consider an outstanding sandwich! granted, i’d have to unhinge my jaw to get it into my mouth, but it’d be worth it! fabulous recipe, jackie!

grace Website Link
[ Posted at 7:13 AM on 7/30/09 | Reply ]
[-] The Hungry Dog - Guest-hungrydog
I like making croquettes too although mine don't usually turn out quite as pretty as yours. The tips that you include with your posts are great. I'll be back...

hungry dog Website Link
[ Posted at 8:29 AM on 7/30/09 | Reply ]
[-] Spinach and Artichoke Croquette - Guest-LorraineNotQuiteNigella
That sandwich looks fantastic and I like how made it healthier! What I wouldn't give to have that right now (it's lunchtime here) :P

Lorraine @ Not Quite Nigella Website Link
[ Posted at 7:03 PM on 7/30/09 | Reply ]
[-] cheffresco - Guest-cheffresco
Mmm I like the idea of "croquette"! Looks delicious!

cheffresco Website Link
[ Posted at 7:13 PM on 7/30/09 | Reply ]
These look delicious! I love croquettes and have never ventured to make one yet but yours look perfect!

Ann Website Link
[ Posted at 7:49 PM on 7/30/09 | Reply ]
[-] Spinach and Artichoke Croquette - Guest-justcooknyc
the croquettes sound like they'd be awesome, but I probably would just eat them straight without the bun!

justcooknyc Website Link
[ Posted at 6:04 PM on 8/1/09 | Reply ]
[-] Spinach and Artichoke Croquette - Guest-HollyTheHealthyEverythin
This looks amazing! I'm drooling at the keyboard!

Holly (The Healthy Everythingtarian) Website Link
[ Posted at 6:50 AM on 8/3/09 | Reply ]

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