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Cheese Potatoes Croquettes

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 800 g potato medium-sized
  • 1 clove garlic
  • 1 onion
  • 200 g green peas frozen
  • 200 g spinach
  • 50 g olive oil
  • 50 g Maille Dijon honey mustard dressing
  • 150 g low fat sour cream
  • 85 g manchego cheese
  • 25 g chives
  • 50 g parsley
  • 1 Knorr vegetable stock pot

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

471kcal

Energy (kJ)

1965kJ

Protein (g)

12.8g

Carbohydrate incl. fibre (g)

42.1g

Carbohydrate excl. fibre (g)

35.8g

Sugar (g)

8.6g

Fibre (g)

6.3g

Fat (g)

29.6g

Saturated fat (g)

9.9g

Unsaturated fat (g)

15.0g

Monounsaturated fat (g)

10.6g

Polyunsaturated fat (g)

4.4g

Trans fat (g)

0.0g

Cholesterol (mg)

27mg

Sodium (mg)

785mg

Salt (g)

1.96g

Vitamin A (IU)

4806IU

Vitamin C (mg)

68.8mg

Calcium (mg)

89mg

Iron (mg)

3.43mg

Potassium (mg)

1004mg

Total

1885kcal

7860kJ

51.3g

168.3g

143.1g

34.5g

25.1g

118.2g

39.7g

59.8g

42.4g

17.4g

0.0g

108mg

3141mg

7.85g

19223IU

275.0mg

356mg

13.72mg

4018mg


  • 1 Cook the potatoes and garlic in the Knorr Vegetables stockpot for about 30 – 45 minutes. Drain the potatoes and peel them.
  • 2 Make a puree of the potatoes. Set a side.
  • 3 Cut the onion into small cubes.
  • 4 Drain the green peas under running water.
  • 5 Wash and dry the spinach.
  • 6 Fry the onion and fennel in olives oil until it’s soft (5 – 10 minutes) add the spinach and green peas and set a side.
  • 7 Grate the manchego cheese.
  • 8 Finely chop all the herbs.
  • 9 Get the puree and add all the other ingredients and make a smooth dough.
  • 10 Add salt and pepper to taste.
  • 11 Make nice potato balls with your hands, get like 50 g of potato dough and put it in your hands give it a turn so you get a nice ball. Put them on a tray and get them into the fridge.
  • 12 Meanwhile get a plate for the flour, and another place for the breadcrumbs.
  • 13 Whisk the eggs in a shallow bowl.
  • 14 Get the potato balls out of the fridge and dip them them first in the flour, then the egg, and finally in the breadcrumbs.
  • 15 Fry the potato balls in a frying pan until golden brown.