Spanish

Spanish Spinach Croquettes

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

Although Spanish croquettes are fairly straightforward to make, they do take a bit of time – I ain’t gonna lie!

The difference between Spanish croquettes and other varieties of croquette is that the filling is made from a thick béchamel sauce to which you can add whatever flavouring you want. In order to make a smooth and creamy béchamel, you need to stir, stir, stir!

The filling then needs to be chilled for several hours or overnight in order for it to firm up to a consistency that you can handle and roll into a croqueta shape. Forming the croquettes one by one and dredging them in breadcrumbs before frying is the final time-consuming step but a great one to recruit your kids for!

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

So you’ll definitely need to be determined to make Spanish croquettes but you’ll be rewarded with a tasty tapa at the end! As I mentioned before, once you’ve got your béchamel filling ready, you can add any flavouring that you want.

Typically, croquetas would be made to use up any leftover bits of meat and veggies from the night before. For this recipe, I’ve made one of the common vegetarian options for Spanish croquettes: spinach. I then veganized it by using plant-based milk and oil in place of butter.

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

So coming up with a vegan recipe for Spanish spinach croquettes was really hard. No joke, every cook does the béchamel differently! The proportions of flour to fat to milk were different in every single recipe I checked.

That means that you can feel free to adapt this recipe to your tastes. If you want a creamier, but harder to work filling, add a bit more milk. If you don’t like spinach, try sautéed mushrooms or finely chopped vegetables instead.

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

If you’re interested in seeing more typical Spanish tapas done vegan, be sure to check out my Spanish potato salad (Ensaladilla Rusa) or my Spanish potato bombas.

Wanna see how easy Spanish Spinach Croquettes are? Watch the video and share it on Facebook!


Spanish Spinach Croquettes

Spanish Spinach Croquettes

Yield: about 25 croquettes
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!

Ingredients

  • 200 grams (7 oz) frozen spinach
  • 2 ¾ cups (650 ml) unsweetened plant-based milk, divided
  • ½ cup (120 ml) vegetable stock
  • 3 tablespoons olive oil
  • Half an onion, diced
  • 2 cloves of garlic, minced
  • ½ cup (75 grams) flour
  • ½ teaspoon salt
  • Pepper, to taste
  • 1 ½ cups (135 grams) bread crumbs
  • Oil, for frying

Instructions

  1. Boil the spinach according to the package directions. Refresh under cold water and drain. Squeeze as much water out of them as you can. Set aside.
  2. Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.
  3. Heat a large pan over medium heat and add the olive oil and onions. When they are soft, add the garlic. Once soft, sift the flour into the pan. Mix well. Fry, stirring from time to time, for a couple of minutes to remove the taste of raw flour. Once the mixture begins to turn light brown, add a ladle of the milk-stock mixture. Stir well until incorporated then add another ladleful. Continue this way until you have a smooth, creamy sauce.
  4. Add the spinach, salt and pepper. Transfer to a dish and allow to cool to room temperature. Cover with plastic wrap, pressing the wrap onto the top of the filling and put it in the fridge for at least a couple of hours or overnight.
  5. Put the remaining 250 ml of plant milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and use your hands to roll it into a small log shape. Dredge it in the breadcrumbs, then into the plant milk, then again into the breadcrumbs.
  6. Heat oil for frying in a small pan. Fry the croquettes in batches of 5 or 6 until golden brown on all sides. Remove to a paper towel-lined plate. Allow to cool slightly then serve.

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Nutrition Information:
Yield: 6 Serving Size: 4 croquettes
Amount Per Serving: Calories: 265 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 3mg Sodium: 486mg Carbohydrates: 33g Fiber: 3g Sugar: 2g Protein: 8g

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25 Comments

  • Reply
    Valerie
    August 26, 2017 at 9:20 am This looks delicious! Just a quick question - if I'd like to use fresh spinach instead of frozen, would I substitute it with the same amount, or more? Thanks!
    • Reply
      Melissa
      September 1, 2017 at 1:26 pm You'll need to use a bit more fresh spinach, about 12 oz or 1 1/2 cups. Take a look at the video and you'll see I've got a good handful of cooked spinach there. That's how much :)
  • Reply
    melody sieglitz
    August 29, 2017 at 9:22 pm Melissa can these be baked instead of fried I have an air fryer they look delicious
    • Reply
      Melissa
      August 30, 2017 at 3:05 pm I tried baking them several times and they always crack open. If you don't mind how they look, then go ahead and bake them. They still taste great!
  • Reply
    Brock
    November 9, 2017 at 7:53 pm What plant-based milk do you recommend: almond, soy, or coconut?
    • Reply
      Melissa
      November 13, 2017 at 9:08 am I usually use soy because I prefer the taste. You can use your favourite.
  • Reply
    Elise
    December 8, 2017 at 8:31 pm I'm a Cuban / Spanish American who absolutely loves croquetas but have recently had to switch to a vegan diet for health reasons . . this recipe is a GIFT FROM GOD THANK YOU!!
  • Reply
    Irene Cohen
    December 24, 2017 at 5:42 pm Can these be made ahead and frozen? I am giving a party and would like to make these ahead of time.
  • Reply
    Maria Koutsogiannis
    December 29, 2017 at 8:16 pm Yum! I love croquettes. Pinning this for later :)
  • Reply
    Ñora Paella & Tapas
    January 3, 2018 at 8:14 pm Love it! Always great to see people spreading the gospel of vegan Spanish food! Have you tried making vegan paella? When you do it right, it's super satisfying, even for the die-hard meat lovers! Perfect for feeding a mixed crowd.
  • Reply
    alex charles
    January 24, 2018 at 7:04 pm Ive just made these, first time ive ever made a croquette, they are delicious, thanks for taking the time to get the recipe right. so many recipes i follow online and they turn out wrong. This is so easy, im going to experiment with different flavors and dipping sauces now. thanks again for your work Alex
  • Reply
    Sandra Kelly
    February 5, 2018 at 4:01 pm I too was wondering if they can be made ahead and frozen.
    • Reply
      Melissa
      February 6, 2018 at 1:34 pm I haven't tried that but I don't see why not. Obviously freeze them before frying. If you try it, let me know.
  • Reply
    narf7
    May 16, 2018 at 7:02 pm Hi, I just saw your recipe on Pinterest but not on your site. Someone is using your images and recipes. Here is the URL. http://lowrecipe.net/spanish-spinach-croquettes/
    • Reply
      Melissa
      May 22, 2018 at 11:35 am Thanks for letting me know. I've reported them for copyright infringement.
  • Reply
    Kathleen
    June 16, 2018 at 4:27 pm Do you use any type of dipping sauce or just plain.
    • Reply
      Melissa
      June 19, 2018 at 12:09 pm Just plain :)
  • Reply
    Kathleen
    June 16, 2018 at 6:10 pm Are these eaten warm or room temperature and can they be made a day before and reheated.
    • Reply
      Melissa
      June 19, 2018 at 12:08 pm Generally they're served warm while they're still crispy. If you reheat them in the microwave, they'll lose they're crispiness. Maybe you can reheat them in the oven, I haven't tried that.
    • Reply
      Joana
      March 23, 2019 at 6:34 am You can eat them warm or cold, if you want to reheat them best frying them again but they will absorb more oil so cold are good. If you microwave them they will become too soft.
  • Reply
    Jen moorhead
    July 1, 2018 at 5:27 pm What types of flour do you suggest?
    • Reply
      Melissa
      July 2, 2018 at 10:34 am All purpose
  • Reply
    Patricia
    October 18, 2018 at 6:58 pm thanks for veganizing this recipe being spanish myself, I only shall add: a pinch of nutmeg together with the salt & pepper ;)
  • Reply
    Joana
    March 23, 2019 at 6:31 am Try mushrooms and walnuts croquetas, delish! I am Spanish and love croquetas but trying to find a vegetable that would go great with them it’s hard so I came up with the mushrooms walnut croquetas and if you add some nutritional yeast for cheese flavour OMG!
  • Reply
    Jax
    April 5, 2019 at 12:43 pm Look lovely! Can you freeze them?
  • Leave a Reply

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