Delicious Swiss chard and potato croquettes, simple to make, soft and light, as they are baked with little oil. Great as a side dish, as a vegetarian main course, or to accompany appetizers, they are quick to prepare and very tasty. You can make them larger, as I did, or smaller and round, like little meatballs… try them, they are really delightful!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 croquettes
- Cooking methods: Oven
- Energy 82.55 (Kcal)
- Carbohydrates 14.91 (g) of which sugars 0.91 (g)
- Proteins 3.51 (g)
- Fat 1.35 (g) of which saturated 0.50 (g)of which unsaturated 0.48 (g)
- Fibers 1.63 (g)
- Sodium 201.21 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Swiss chard (already cooked)
- 5 oz potatoes
- 3 slices white sandwich bread (or crustless bread)
- 1 clove garlic
- 1 tbsp grated Parmesan cheese
- 1 tbsp breadcrumbs
- 1 egg (medium)
- extra virgin olive oil
- salt
Tools
- Baking tray
- Bowl
- Pan
- Potato masher
- Food processor
Preparation
Boil the potatoes in boiling water, or in the microwave. Once cooked, peel, mash, and let them cool in a bowl.
Sauté the Swiss chard in a pan with a little oil and a pinch of salt, to dry out their liquid. Chop them and add them to the potatoes.
Using a food processor, chop the sandwich bread with a clove of garlic. Add it to the vegetables, then add the Parmesan and the egg.
Adjust the salt and add a little breadcrumbs if needed, to get a soft but workable mixture with your hands (1).
Form croquettes of even size, gently pressing them between your palms. Roll them in breadcrumbs, then place them on a baking tray lined with parchment paper (2).
Lightly oil the tops, then place them in a fan oven at 375°F. Bake the croquettes for about 25 minutes, turning them halfway through.
Your Swiss chard and potato croquettes are ready, light and very tasty, soft inside and crispy outside.
Tips and Variations
If you want to fry the croquettes in a pan, add a little more breadcrumbs to the mixture to make them firmer.
You can replace Swiss chard with spinach or mixed greens. If you don’t have fresh ones, frozen will work too.
You can boil the potatoes in water, steam, or microwave.
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