Croquettes with Spinach and Sun-Dried Tomatoes, Made with Planton Greek Style
Croquettes taste best served warm with your favourite sauce, such as tomato or garlic sauce. They make a perfect choice for lunch or dinner.
Ingredients
For the Pancakes:
• 2 cups of flour
• 1 cup of plant-based milk
• 1 cup of sparkling water
• 1 tablespoon of potato starch
• 1 tablespoon of oil
• A pinch of salt
For the Filling:
• 1 tablespoon of oil
• 1 red onion
• 2–3 garlic cloves
• 300 g of spinach
• 5–6 sun-dried tomatoes
• Salt and pepper to taste
• 1/2 pack (200 g) of Planton Greek Style
For the Coating:
• 1/2 cup of chickpea flour (or regular wheat flour)
• 1 cup of water
• Breadcrumbs
1. Pancake Batter
In a large bowl, combine the flour, plant-based milk, sparkling water, potato starch, oil and salt. Mix until smooth and free of lumps. The batter should be thicker than traditional pancake batter to ensure the croquettes hold their shape. Add a little water if necessary. Set aside for 20 minutes. Then cook the pancakes in a lightly greased, well-heated frying pan. The pancakes should be thicker than classic ones.
2. Preparing the Filling
Chop the onion, garlic and spinach. Heat the oil in a frying pan, then sauté the onion and garlic until golden brown. Add the spinach and cook until wilted. Season with salt and pepper, then add the sun-dried tomatoes cut into strips. Mix everything thoroughly and set aside to cool. Once the filling has cooled, combine it with Planton Greek Style yogurt alternative.
3. Rolling the Croquettes
Place a portion of the filling onto each pancake and roll it up tightly.
4. Coating the Croquettes
In one deep plate, mix the flour with water until smooth. Pour the breadcrumbs onto a second plate. Dip each croquette into the flour and water mixture, then coat thoroughly with breadcrumbs.
5. Frying
Heat the oil in a frying pan. Fry the croquettes on both sides until the coating is golden brown and crispy.
Yield: approximately 10 croquettes
Preparation time: approximately 60 minutes