Spinach Croquettes

These are a great finger-food but they need some lead-in time. (My Other Half has more patience than me and is happy to make these on occasion.) Be prepared to get your hands dirty. A bowl of water on the side will help – to occasionally dunk your hands into while rolling.

• 1.5 cups arborio rice (uncooked size)
• 250g feta, chopped
• half a cup or less of grated Parmesan cheese
• 2 eggs, beaten
• 2 more eggs, beaten – in a different bowl
• 2 garlic cloves
• 2 tsp grated lemon rind (zest)
• one-third cup chopped spring onions
• 1 tbs fresh dill, chopped
• 2 cups breadcrumbs
• 600g baby spinach leaves, briefly pulsed in the processor. Alternatively, 250g packet of frozen spinach, thawed and squeezed to remove excess moisture
• oil for shallow frying
• 200g plain, full-fat (Greek style) yoghurt – for dipping sauce
• 2 tbs fresh mint, chopped – for dipping sauce
• 2 tbs freshly squeezed lemon juice – for dipping sauce
• salt – for dipping sauce

Method:

1. For the dipping sauce, just mix the yoghurt, mint, lemon juice and salt together.
2. Cook the arborio rice in a pot of water but don\’t let it get well done. When it is just tender, drain and rinse it with cold water to stop it from cooking further. Drain again and cool it in the fridge for at least an hour.
3. In a large bowl, combine rice, feta, Parmesan, crushed garlic, lemon rind, spring onions, spinach, dill and 2 beaten eggs.
4. Add the cooled rice and mix well.
5. Take out a large tray.
6. With wet hands, take a small amount of the mixture and form into a small sausage-shape. Lay it onto the tray. Repeat. When all finished, place the tray in the fridge for at least half an hour.
7. Pour the breadcrumbs into a bowl and have the remaining 2 (beaten eggs) in another bowl.
8. Dip a croquette into the egg, then roll in the breadcrumbs. Return it to the tray. Repeat.
9. Heat the oil over medium (not high) heat. Fry the croquettes in batches, turning to brown on all sides. It will take several minutes because the heat isn\’t high. Cook in batches and drain on a paper towel.
10. Serve with the dipping sauce.