Spinach croquettes with cold yogurt sauce

Ingredients for Spinach croquettes with cold yogurt sauce

Instructions for Spinach croquettes with cold yogurt sauce

To prepare the Spinach croquettes with cold yogurt sauce recipe, please follow these instructions:

Boil the rice in a large pot of water until tender. He then poured boiling water from the rinse quickly in cold water and drips off. Mix the rice with both kinds of cheese, two eggs, garlic, spinach, lemon zest and dill in a large bowl. With moistened hands formed the mass of about 18 small oblong croquettes. Put them on a tray, and place them in the refrigerator for at least half an hour. Advantage of this mixture on a piece of wax paper. Dip kroketterne in the beaten eggs, and roll them in the breadcrumbs then gently. Shake them lightly to remove excess bread crumbs, and place them back in the fridge for half an hour.

Cold yogurt sauce: stir the yoghurt together with Mint, lemon juice, salt and pepper. Deck the sauce and let it pull in the refrigerator until serving.

Heat the oil up in a thick-bottomed sauté pan. Gently lower a few croquettes at a time into the hot oil. Use tongs or a slotted spoon. Kroketterne to roast until golden and crispy, about. 2-3 min. The drips of grease on absorbent paper. Can be served warm or cooled with the cold yogurt sauce.

Tips:
Total preparation time: 50 min + 1 t. in refrigerator preparation: 25 min