I’m back with another healthy, vegan & kid-friendly snack recipe – Soy and spinach croquettes! I had this large box of organic spinach that I got from Costco, I used it at least three times and yet I had about 2 cups remaining. I thought I would experiment with it in the form of croquettes. To add some volume and health quotient to it, I added Soy granules/TVP. It made for a very interesting combination, they were moist and delicate on the inside, delicious from all the seasonings with a crisp exterior, basically everything you wish for in a deep fried snack 😀
I have tried making these with potato & spinach, but somehow my little one didn’t seem to like it, so it took me by surprise when he enjoyed these! As I’ve never really tried making anything with soy for him, I was a little skeptical! You know the feeling, when your toddler actually loves what you make, you feel like you’ve won a battle and accomplished something huge! :p
I love converting anything and everything to croquettes. I guess I have inherited this trait from my maternal Grandfather! even though he was a banker by profession, he was an amazing cook, friends and relatives remember his homemade delicious croquettes and potato chops to this day. In fact my grandma learnt quite some deal of cooking from him. My mum makes some really delicious croquettes too. And I’m thankful I got some of that trait as well 🙂
Let me quickly show you how to make these yummy non-fried croquettes using the magical paniyaram/ ebelskiver pan. If you don’t have one, flatten them and shallow fry instead.
1/2 cup soy granules (TVP)
2 cups spinach , washed and chopped fine
1/2 cup finely chopped onions
1/2 inch ginger
1/4 teaspoon turmeric powder
1/2 teaspoon dry mango powder ( aamchur) or lemon juice
1-2 teaspoon cumin ( jeera) powder
1/4 teaspoon garam masala
1/2 tablespoon tomato ketchup
1/4 cup chopped cilantro ( dhania leaves )
1 bread slice of bread or bread crumbs for binding ,
1/4 – 1/2 cup bread crumbs/ semolina for coating
salt and pepper to season
- Soak soy granules in hot boiling water until they puff up and double in size. Strain it and squeeze out as much water as possible.
- Heat a teaspoon of oil in a thick bottomed skillet , Saute chopped onions until translucent.
- Add in chopped spinach leaves, Saute until wilted. Set this aside.
- Transfer the soy granules to a blender, add ginger and blend to a coarse paste without adding any water.
- Transfer the soy mixture to a mixing bowl, add the sautéed spinach + onion, cumin, aamchur, garam masala, turmeric powders, tomato ketchup, chopped cilantro, salt and pepper to season the mixture. Mix everything well, add a bread slice ( torn roughly ) mix again to form a soft dough. Try to form a lime sized round patty, if it’s holding its shape do not add more bread.
- Similarly , make patties from the remaining mixture
- Roll them in breadcrumbs/ semolina to coat them evenly. Refrigerate this for about 15-30 minutes.
- Heat the paniyaram / ebelskiver pan , add few drops of oil in each cavity , place the prepared croquettes and fry on all sides, flipping in between until golden brown
- Instead of bread crumbs , you can use boiled potatoes/ poha ( flattened rice ) or even some left over rice for binding.
- If the prepared croquettes are not very moist , the breadcrumbs/ semolina won’t stick to it, in that case, dip it in cornflour slurry and then coat them with breadcrumbs.
- You can add other veggies, steam them and mash lightly and add it to the mixture.
- You can make it more interesting by stuffing these with cheese.
- You can also use minced rotisserie chicken or any other meat of your choice in lieu of soy for a non vegetarian version.
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