fritters, popeye style

Now that the holidays are officially over, and I've had my fill of the rich and decadent, I find myself craving green. Somewhere back in my ancestry, a certain Grandfather "Pop" Eye must be lurking.  I adore spinach, but my forearms aren't that big.

The very first recipe I made from my new I Know How to Cook  by Ginette Mathiot was this lovely side dish.  They are vibrant jewel-toned green, crisp and creamy delicious inside. Actually, I would say they were more of a fritter than a croquette. A pinch of flour to the mixture might make them a bit fatter.  I served them as a brunch side dish, but they would be delicious with just about anything.


Spinach Croquettes

1 cup Béchamel sauce (mother of all sauces, a basic white sauce)
1 3/4 pounds cooked, drained and pressed spinach (two 10 oz. bags of fresh to start)
2 eggs, beaten
3/4 cup grated Gruyère cheese, 1/2 cup butter scant

Make the Béchamel sauce. Process the spinach in a food processor until smooth, and mix with the sauce. Add the eggs and cheese. Heat the butter in a skillet. When it is hot, drop spoonfuls of the spinach mixture gently into the pan and cook for 2-3 minutes on each side, until browned.  Serves 6.  Note: make sure you press all the cooking liquid from the spinach.  I twisted it in a clean tea towel.