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Spinach Croquettes with Minted Yoghurt Sauce
Serves: 6
Ingredients
1-1/2 cups short-grain rice
9 oz. feta cheese, crumbled
1/4 cup Parmesan cheese, grated
2 eggs, lightly beaten
1 clove garlic, crushed
2 tsps. lemon rind, grated
1/3 cup plus 3 Tbsps. spring onions, chopped
9 oz. frozen spinach, drained, squeezed of excess moisture
1 Tbsp. plus 1 tsp. dill, freshly chopped
2 cups dry breadcrumbs
2 eggs, lightly beaten, extra
7 oz. plain yoghurt
2 Tbsps. plus 2 tsps. mint, chopped
2 Tbsps. plus 2 tsps. lemon juice
1/8 tsp. salt, approximately
1/8 tsp. freshly ground black pepper, approximately
2 Tbsps. plus 2 tsps. oilfor deep frying
Instructions
Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Stand off heat 5 minutes before fluffing with a fork. Combine rice and next 8 ingredients in a large bowl. Using wet hands, divide the mixture into 18 portions. Roll each portion into even-sized sausage shapes. Place on tray. Refrigerate 30 minutes. Spread breadcrumbs on a sheet of greaseproof paper. Dip croquettes into extra beaten egg mixture. Coat with breadcrumbs, shake off excess. Refrigerate a further 30 minutes.
Combine next 3 ingredients and salt and pepper to taste in a bowl. Mix well. Cover, refrigerate until needed. Heat oil in a heavy nonstick pan over medium high heat. Gently lower batches of croquettes into moderately hot oil with tongs or slotted spoon. Cook 2-3 minutes or until golden and crisp and cooked through. Drain on paper towel. Repeat with remaining croquettes. Serve croquettes hot or cold with yoghurt sauce.
Serves: 6
Ingredients
1-1/2 cups short-grain rice
9 oz. feta cheese, crumbled
1/4 cup Parmesan cheese, grated
2 eggs, lightly beaten
1 clove garlic, crushed
2 tsps. lemon rind, grated
1/3 cup plus 3 Tbsps. spring onions, chopped
9 oz. frozen spinach, drained, squeezed of excess moisture
1 Tbsp. plus 1 tsp. dill, freshly chopped
2 cups dry breadcrumbs
2 eggs, lightly beaten, extra
7 oz. plain yoghurt
2 Tbsps. plus 2 tsps. mint, chopped
2 Tbsps. plus 2 tsps. lemon juice
1/8 tsp. salt, approximately
1/8 tsp. freshly ground black pepper, approximately
2 Tbsps. plus 2 tsps. oilfor deep frying
Instructions
Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Stand off heat 5 minutes before fluffing with a fork. Combine rice and next 8 ingredients in a large bowl. Using wet hands, divide the mixture into 18 portions. Roll each portion into even-sized sausage shapes. Place on tray. Refrigerate 30 minutes. Spread breadcrumbs on a sheet of greaseproof paper. Dip croquettes into extra beaten egg mixture. Coat with breadcrumbs, shake off excess. Refrigerate a further 30 minutes.
Combine next 3 ingredients and salt and pepper to taste in a bowl. Mix well. Cover, refrigerate until needed. Heat oil in a heavy nonstick pan over medium high heat. Gently lower batches of croquettes into moderately hot oil with tongs or slotted spoon. Cook 2-3 minutes or until golden and crisp and cooked through. Drain on paper towel. Repeat with remaining croquettes. Serve croquettes hot or cold with yoghurt sauce.
...thnx for posting and sharing this dish with us!!! 
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