Spinach and Tofu Croquettes with Mint

Servings: 4
Prep time: 10
Cooking time: 20
  • - 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
  1. Cook steam the peeled and diced potatoes. Transfer them in a bowl
  2. 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).
  3. 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.
  4. 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.
  5. Preheat good 2 inches of oil in a large skillet and let brown the croquettes on both sides. Serve immediately.

Related recipes