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Spinach and feta croquettes

Spinach and feta croquettes

Spinach and feta croquettes

Serves: 2
Prep time: 1h 45min

1 cup maize meal, plus handful for coating
2 tbsp oil, plus more for frying
½ onion, finely chopped
1 tsp garlic, crushed
bunch of swiss chard, washed and finely chopped
½ cup feta, crumbled
salt and pepper to taste
For the sauce
2 red peppers
oil for roasting and frying
1 tsp garlic, crushed
½ onion, finely chopped
½ ground coriander
Cook maize meal according to package instructions until medium yet smooth consistency then set to cool slightly. In a pan, heat oil and saute onion and garlic until fragrant. In batches, wilt the spinach  in the same pan. Season with salt and pepper and set aside to cool slightly. (This is a good time to finish the sauce)
Spoon a tablespoon of pap into your hand and flatten it. Place about half a teaspoon each of the spinach mixture and some feta onto the pap and roll into a ball. Repeat with the rest of the ingredients to make 8-10 balls. Roll the croquettes in seasoned maize meal and deep fry in hot oil until golden brown. Drain access oil on a paper towel before serving the hot croquettes with the sauce.
To make the sauce
Preheat the oven to 180C. Oil the peppers on a baking tray and bake for about 45min. When done, place them in a sealable plastic bag or bowl and cover with plastic wrap and let them sweat. Deseed and peel the peppers then roughly chop. Heat some oil in a pan and fry the garlic onion and ground coriander. Add the peppers and season to taste. Using a stick blender, whizz the mixture to a smooth consistency.

Return the sauce to the pan and keep warm until it is time to serve.

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