The 2009 Tour de France has officially begun and so shall the vegetarian culinary tour! To start the tour, we are going to get crunchy, zesty and fried with these Spinach Parmesan Croquettes. (I wouldn’t, however, recommend eating these prior to attempting your individual time trial.)
If you have some precooked rice on hand, this recipe takes no time at all to make. And, as a bonus, you get to get your hands all goopy forming the croquettes into little cylinders. I was able to form 14 croquettes using this recipe below. We almost ate all of them in one sitting.
Spinach Parmesan Croquettes
Adapted from: The Best Vegetarian Recipes 
- 1/4 cup onions, diced
- 1 teaspoon oil
- 1 cup/8 oz frozen spinach, cooks and drained (or fresh, cooked and drained)
- 1 1/2 cups rice, cooked
- 3/4 cup Parmesan cheese and/or Asiago cheese, shredded
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 1 egg
- 2 cups bread crumbs
- 2 eggs
- canola oil for frying
Add oil to a pan and set to medium high heat. Add onions in oil until light golden and translucent. Add cooked rice, spinach, spices, and lemon juice. Stir to combine.
Turn heat to low and add egg making sure that it doesn’t cook too quickly. Remove pan from heat and allow mixture to cool.
Once mixture is cool enough to handle with your hands. Crack two eggs in a small bowl and beat lightly with a fork. Add bread crumbs to another bowl. Form spinach mixture into small, cylindrical rolls.
Dip into egg mixture…
and then into breadcrumbs.
Place uncooked croquettes on a plate until all are breaded. (I placed mine on a sheet of parchment paper.)
Coat the bottom of a cast iron skillet with oil and turn heat to on medium high. Add croquettes into oil and fry until all sides become golden brown.
Place on plate lined with paper towels to absorb extra oil.
Serve with a tomato sauce for dipping.