These vegan Spinach Croquettes are deliciously creamy and cheesy on the inside, crispy on the outside, making them the perfect vegan appetizer for your next dinner party!
Vegan Spinach Croquettes Recipe
This gorgeously creamy, cheesy vegan Spinach Croquettes recipe is perfect for when you've got people coming over, or if you just simply fancy a cheesy fried snack! 😉 With a crunchy outside and a smooth creamy inside, these have turned out absolutely incredible, I have to admit!
The trick? After blending the cheesy spinach filling in a pan, place it in the fridge to cool down completely, it will automatically thicken and it'll be possible to form little croquettes out of them. Ideally place a little bowl of water nearby, to wet your hands whilst you're handling the mixture as it can otherwise turn into a sticky situation (literally).
Once cut into bite-size chunks, gently shaped into a croquette, you can roll it in your plant-based milk (I used Rebel Kitchen), then place it in the spiced breadcrumb mix.
As you will see in the recipe below, I fried my croquettes first, and then placed the finished ones in the oven to keep them warm. If you'd prefer to keep them a little lighter, you can of course simply bake the croquettes after the breadcrumb coating has been added. They'll turn out just as delicious!
I personally love dipping these croquettes into a tangy sauce - in this case, I blended 2 tablespoon Organic Tomato Ketchup with the juice of one lemon & 1 teaspoon mustard, yum!
What you'll need to make these Spinach Croquettes
Ingredients
For the filling
- Fresh spinach
- Rebel Kitchen Whole Mylk
- Stock cube
- Vegan butter
- Yellow onion
- Garlic
- Plain flour
- Salt
- Pepper to taste
- Nutritional yeast
For the coating
- Bread crumbs
- Smoked paprika
- Fine salt
- Black pepper
- Rebel Kitchen Whole Mylk
- Coconut oil (for frying)
How to make these Spinach Croquettes
Making your cheesy spinach filling
To start with, peel and finely chop both your onion and garlic before setting them aside. Next, take a jar and blend 400ml of Rebel Kitchen Whole Mylk with your stock cube and set that aside as well.
Now, take a large frying pan and melt your vegan butter over medium heat. Once the butter has melted, use it to sauté your onions. Once your onions soften, add your garlic and cook for another minute or two. Then, throw your fresh spinach into the pan (don't actually throw it! 😅) and cook until it starts to wilt.
Next, you'll need to sieve your flour into the pan and be sure to stir it well. As soon as the flour has mixed with all the liquids in the pan, slowly add pour in your Mylk/stock mixture and keep stirring until all your ingredients have combined and there aren't any lumps in the mixture.
Finally, add a pinch of salt, pepper and nutritional yeast to season the mix.
Now you can take your filling off of the heat and transfer the mixture to a heat-safe container. Now put this to one side and let it cool down.
Pro Tip: I put mine in the fridge for a couple of hours as this helped the mixture thicken perfectly.
Making your breadcrumb coating
Once your spinach filling has thickened you can get on to making your crunchy croquette crust! To begin, pour about 200ml of your Mylk into a bowl and then in a separate dish, mix together your breadcrumbs, smoked paprika, salt and pepper.
Use a teaspoon to portion your cooled spinach filling and then gently shape each portion into a croquette. Once they all look like croquettes (naked croquettes anyway!) roll them in your seasoned breadcrumb mixture, dip in the Mylk and then roll them in the breadcrumbs again.
Cooking your Spinach Croquettes
To cook your spinach croquettes, heat the coconut oil in a pan and fry your croquettes on medium heat until they turn a delicious golden brown.
Once they've cooked, take them out of the pan and place them gently on a plate lined with a kitchen towel, this will help remove any excess oil.
Let them cool down for a couple of minutes or so and then serve your croquettes alongside your favorite sauce, I had mine with some Organic Tomato Ketchup.
This recipe is:
- 100% vegan
- dairy free
- egg free
- perfect for parties
- absolutely delicious
- great for a homemade snack
- wonderful for dipping in your favourite sauce!
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Vegan Spinach Croquettes
Equipment
- 1 sieve
- 1 jar
- 1 large pan
- 1 bowl
Ingredients
For the filling:
- 200 g fresh spinach
- 400 ml plant milk
- 1 vegetable bouillon cube
- 3 tablespoon vegan butter
- ½ brown onion diced
- 2 garlic cloves finely diced
- 75 g all-purpose flour
- ½ teaspoon salt
- black pepper to taste
- 3 tablespoon nutritional yeast
For the breading:
- 120 g breadcrumbs
- ½ teaspoon smoked paprika powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 200 ml plant milk
- oil for frying I used refined coconut oil
Instructions
- Start by peeling the onion and garlic and finely chopping them.
- In a jar, blend 400ml of warm plant milk with the bouillon cube until combined. Set aside.
- Melt the vegan butter in a large pan over medium heat, then sauté the onions in the melted butter until soft and add the garlic and cook for a further 1-2 minutes.
- Add the fresh spinach and cook until it begins to wilt.
- Sieve the flour into the pan and stir well. As soon as the flour is combined with the liquids in the pan, gradually add the Mylk/stock mixture. Continue to stir until the Mylk and flour are well combined and no lumps left. Season with salt and pepper and add in the nutritional yeast.
- Remove the pan from the heat and transfer the mix into a heat-safe container. Set aside to cool down – ideally in the fridge for a couple of hours - the mix will thicken in this time.
- For the crust, pour roughly 200ml of milk into a bowl. Fill the breadcrumbs into a separate dish, adding the smoked paprika, salt and pepper. Use a teaspoon to portion the cooled down spinach mixture and gently shape it into croquettes. Roll them in the breadcrumbs first, then dip into the Mylk and finally roll in the breadcrumbs again.
- Heat the coconut oil in a pan and fry the croquettes until golden over medium heat. Remove them from the pan and place on a plate lined with kitchen paper to remove any excess oil.
- Set aside to cool slightly and serve with Organic Tomato Ketchup.
If you're looking for more delicious vegan snack food, take a look at some more of my favorite recipes:
- Crispy Baked Falafels with Garlic Tahini Dip
- Vegan Arancini Recipe with Pumpkin and Sage
- Easy Vegan Cauliflower Wings
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