Awadhi-style Spinach Croquettes

Ingredients

In this Awadhi adaptation, the traditional Spanish croquetas caseras de espinacas are transformed with the addition of Awadhi spices and flavors. The original recipe is enhanced with aromatic spices like cardamom, cloves, and cinnamon, which are commonly used in Awadhi cuisine. These spices add a unique depth of flavor and create a fusion of Spanish and Indian culinary traditions. We alse have the original recipe for Croquetas caseras de espinacas, so you can check it out.

• 500g (1.1 lb) spinach, blanched and finely chopped 500g (1.1 lb) spinach, blanched and finely chopped
• 2 tbsp ghee (clarified butter) 2 tbsp ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp ginger, grated 1 tsp ginger, grated
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Breadcrumbs, for coating Breadcrumbs, for coating
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat ghee in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the blanched and chopped spinach to the pan and mix well.
4. 4.
   In a separate bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the pan with the spinach.
5. 5.
   Add the ground cardamom, cloves, cinnamon, salt, and pepper to the pan. Stir well to combine all the ingredients.
6. 6.
   Cook the mixture for 5-7 minutes, or until it thickens and forms a creamy consistency.
7. 7.
   Remove the pan from heat and let the mixture cool completely.
8. 8.
   Once cooled, shape the spinach mixture into small croquettes.
9. 9.
   Roll each croquette in breadcrumbs, ensuring they are evenly coated.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the croquettes in batches until they turn golden brown and crispy.
11. 11.
    Remove the croquettes from the oil and place them on a paper towel to drain excess oil.
12. 12.
    Serve the Awadhi-style spinach croquettes hot and enjoy their crispy exterior and creamy, flavorful filling.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach properly to retain its vibrant green color and nutrients.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.
• Ground spices — For the best flavor, use freshly ground cardamom, cloves, and cinnamon.

Tips & Tricks

• To make the croquettes even more flavorful, you can add a pinch of saffron to the spinach mixture.
• If you prefer a spicier kick, you can add a finely chopped green chili to the onion and garlic mixture.
• For a healthier alternative, you can bake the croquettes in the oven instead of frying them.
• Serve the croquettes with a tangy mint chutney or a creamy yogurt dip for a refreshing contrast of flavors.
• Leftover croquettes can be refrigerated and reheated in the oven for a quick and delicious snack.

Serving advice

Serve the Awadhi-style spinach croquettes as an appetizer or as a side dish with a main course. They pair well with Awadhi biryanis, kebabs, or even as a filling for sandwiches or wraps.

Presentation advice

Arrange the golden-brown croquettes on a platter and garnish with fresh coriander leaves or a sprinkle of chaat masala for an extra burst of flavor. Serve them alongside a vibrant salad to add color and freshness to the presentation.