400g floury potatoes, large ones cut in half
100g chopped spinach
1 medium egg yolk
40g parmesan, grated
60g gluten free breadcrumbs
For the crust
100g gluten free plain flour
2 medium eggs, beaten
4 tbsp olive oil
100g gluten free breadcrumbs
Serves - 4
Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through.
Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly – this will remove excess moisture.
Finely chop the spinach, then add to the mashed potato with the egg yolk, parmesan and gluten free breadcrumbs.
Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.
Put the gluten free flour, beaten eggs and gluten free breadcrumbs in three separate bowls.
Roll the croquettes in the gluten free flour, dip in the beaten egg, then roll in the gluten free breadcrumbs.
Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve .
Recipe adapted from: Good Food