Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 4 white potatoes
- - 200 g of spinach
- - 150 g of tofu
- - 1 egg
- - 1 egg yolk
- - 1 clove garlic
- - 1 handful of mint
- - Breadcrumbs
- - Flour
- - Extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Cook steam the peeled and diced potatoes. Transfer them in a bowl
- Wither the spinach in a pan with the crushed garlic and 2 tablespoons of olive oil, salt, pepper and continue until they have lost all the vegetation water. Then remove the garlic and place all in a colander, mash well and chop coarsely. At the end stir the potatoes and let cool completely (even in the refrigerator).
- Add a yolk to the green purèe, the finely chopped mint and tofu in small cubes. Add salt and pepper and stir in a few tablespoons of bread crumbs until the mixture can be worked.
- Oil your hands and form the dough into little balls as large as those from table tennis; roll them in the flour, then beaten egg and finally in breadcrumbs. At this point mash slightly so as to obtain round and flat croquettes.
- Preheat good 2 inches of oil in a large skillet and let brown the croquettes on both sides. Serve immediately.
