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Maxi croquettes of couscous and spinach with yogurt sauce


  • 100 gr of cuscus
  • 150 gr of novelli spinach
  • 250 gr of potatoes
  • 1 spring onion
  • 4 cherry tomatoes
  • 150 gr of Greek yogurt
  • 1 tablespoon of pink pepper in brine
  • Extra virgin olive oil
  • Salt and pepper
Maxi croquettes of couscous and spinach with yogurt sauce


  • Preparation time: 30 minutes
  • Cooking time potatoes: 40 minutes
  • Cooking time croquettes: 10 minutes
  • Shock freezing time croquettes: 100 minutes


  • Maxi croquettes of couscous and spinach with yogurt sauce


  • Easy


Wash the potatoes and boil with the skin; in the meantime, transfer the couscous in a bowl, pour over 130 ml of boiling water slightly salted and 1 tablespoon of oil and let it swell often stirring with a fork.
When the potatoes are cooked, peel, mash with a potato masher and add in a bowl the puree obtained with couscous, a pinch of salt and pepper and the spinach chopped with a knife.

Divide the mixture into 4 large croquettes of the same size, lay them on a plate covered with oven paper, brush with a little oil and place in the center of each croquette a cherry tomato.

Bake in preheated oven for 10 minutes. Mix the yogurt in a bowl with the drained and chopped pink pepper, a drizzle of oil and a pinch of salt and use it to accompany the croquettes.


You can prepare an abundant quantity of croquettes and freeze them, directly from the oven, in the Freddy with the function of shock freezing. This allows you to store them in the freezer for up to 10 months. When you want to consume them, all you have to do is pull out the desired amount and regenerate them in the preheated oven to 180ºC for about ten minutes.