Categories: sidedishes, vegetables

Ingredients

• 1 package fresh spinach, trimmed of thick stems, well washed
• 1/2 medium onion , roughly chopped
• 2 eggs lightly beaten
• 1/2 c grated gruyere cheese
• 1 c bread cumbs
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 Tbsp olive oil, extra virgin
• 1/2 Tbsp butter, unsalted

Directions

1. Place spinach in a pot of salted boiling water and boil one minute until spinach wilts. Drain.

2. Cool, squeeze spinach and chop in food processor along with onion.

3. Mix spinach/onion with eggs, bread crumbs and grated cheese. add salt and pepper and mix again

4. Form each into a scant 1/4 cup croquette patties. approximately 6

5. Let stand 5 or 10 minutes to drain, then can cover with plastic and refrigerate overnight or several hours. (let come to room temperature before frying)

6. Place oil and butter in large skillet over medium high heat. in batches so crouquettes don’t touch, adjust heat and brown without burning about 3 to 4 minutes, turn and brown the other side.

7. Continue untill all croquettes are cooked. can be cooked ahead and kept warm in a low oven 250 degrees.

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