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MAXI CROQUETTES OF COUSCOUS AND SPINACH WITH YOGURT SAUCE

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 

  • Difficulty: Low

Ingredients for 4 croquettes

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

Procedimento

  • Chilling Chilling
  • Freezing Freezing

POTATOES COOKING

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.

PREPARATION OF THE DOUGH

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.

FILLING OF THE CROQUETTES

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.

CROQUETTES COOKING

Bake in preheated oven for 10 minutes.

PLATE FINISH

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.

PRESERVATION

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.

Suggerimenti

Freddy
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