Air Fryer Recipe
Crispy Spinach and Potato Croquettes
These spinach and potato croquettes offer a delightful contrast between a crispy exterior and a soft, flavourful centre. The air fryer is ideal for this dish, as it ensures the crumb coating dries quickly and evenly, avoiding the greasiness of traditional frying methods.
Ingredients
- 650g floury potatoes, such as Maris Piper or King Edward, peeled and cut into even chunks
- 120g fresh spinach, washed and well dried
- 2 spring onions, finely sliced
- 1 garlic clove, finely grated or crushed
- 60g mature Cheddar, finely grated, or 60g crumbled feta
- 1 tbsp chopped fresh parsley, dill or chives
- ½ tsp fine sea salt, plus extra for the potato water
- ¼ tsp ground black pepper
- A small pinch of ground nutmeg
- ½ tsp lemon zest, optional
- 30g plain flour
- 2 medium eggs, beaten
- 90g panko breadcrumbs
- 1 tbsp olive oil, plus oil spray for the basket
Method
- Put the potatoes in a saucepan of cold salted water, bring to the boil, then simmer for 12–15 minutes until a knife slides through with no resistance.
- Drain thoroughly and leave in the hot pan, off the heat, for 2 minutes so steam escapes.
- Mash the potatoes until smooth but not whipped. Spread the mash on a plate or tray and leave it to cool for at least 15 minutes.
- Wilt the spinach in a dry frying pan over a medium heat for 1–2 minutes, or microwave it in a covered bowl for about 60 seconds.
- Tip it into a sieve, cool briefly, then squeeze very firmly in a clean tea towel until no more green liquid drips out. Chop finely.
- Mix the cooled potato with the chopped spinach, spring onions, garlic, cheese, herbs, salt, pepper, nutmeg and lemon zest.
- Shape the mixture into 12 small logs or squat cylinders, each roughly 6cm long and 3cm wide.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with 1 tbsp olive oil in the third.
- Coat each croquette in flour, tapping off the excess, then dip in egg and roll in the oiled panko.
- Preheat the air fryer to 190°C for 3 minutes. Lightly spray the basket or perforated liner with oil, then arrange the croquettes in a single layer with at least 1cm between them.
- Spray the tops lightly with oil. Air fry at 190°C for 8 minutes, then turn carefully with tongs or a thin spatula.
- Continue cooking for 5–7 minutes until crisp, golden and hot through.
- Rest the croquettes for 3 minutes before serving.
Nutrition
Calories: 250
