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Suggest a better descriptionMake the Bechamel Sauce: Melt the butter in a saucepan, stir in the flour and cook, stirring until the roux turns golden. Gradually add the hot milk, stirring constantly and cooking for 10 to 15 minutes, or until the sauce is smooth and very thick. Add the salt and white pepper and stir in the egg yolks and egg. (this makes 2 cups) Coating a`lAnglaise: Mix the egg and the 1/4 cup of milk with the oil and the salt. Have this prepared in a shallow pan. Place the flour in a separate pan, and the bread crumbs in yet another. Making the croquettes: Combine the spinach with 1 cup of the Bechamel sauce and cool the mixture. Shape the croquettes,then coat them with the a` lAnglaise by first covering them with the flour, then the egg mixture and finally the bread crumbs. Fry the croquettes in deep hot fat (385 degrees F.) until golden brown. Serve with the remaining sauce. Source: The Gourmet Cookbook Vol.II, as adapted by Barb Day Recipe By : Sauce Ingredients: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 206 | ||
Calories from Fat: 150 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 461.4mg | 142 % | |
Sodium 67.2mg | 2 % | |
Potassium 67mg | 2 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.8g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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