clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Spanish Spinach Croquettes – Air Fried

Vegan Spanish Spinach Croquettes – Air Fried

  • Author: Sanchita Dey
  • Prep Time: 10 minutes + Chill time - 2 hours
  • Cook Time: 20 Minutes
  • Total Time: 2 hour 30 minutes
  • Diet: Vegan


A typical tapa in Spanish bars, these Vegan Spanish Spinach Croquettes have tons of flavour and can be a terrific, vegan party finger food or appetizer!


  • 600ml – Almond milk
  • 250 gm – Spinach chopped
  • 120 ml – Vegetable stock
  • 1& 1/2 cup – Breadcrumbs/ Gluten-free breadcrumb
  • 2 – Onion chopped
  • Salt to taste
  • Black pepper powder
  • 4 cloves – Garlic chopped
  • 1/2 cup – Tapioca flour / Almond flour/ Gluten-free flour
  • 3 tbsp – Olive oil or vegan butter
  • 1 cup – Coriander leaves chopped


  1. Take 3/4 cup water and one sachet of Maggi Masala for preparing vegetable stock or just take vegetable stock. Keep aside. Boil 2 cups of water in a pan and add chopped spinach and blanch for 3 minutes. Take out turn off the gas.
  2. Strain all the water. Wash the boiled spinach with cold water. Wash again and strain the water. 
  3. Drain out excess water and keep it aside on a plate. 
  4. Add milk to a pan. Add vegetable stock. Warm the milk do not boil the mixture for 4 minutes. Keep aside. 
  5. In a pan, add olive oil. Add chopped garlic cloves. Sautee for one minute. 
  6. Add onions chopped. Fry till translucent. 
  7. Take a sieve and pour tapioca flour / all-purpose flour. 
  8. On medium flame, sieve the flour. Mix everything for 4 minutes. 
  9. Gradually add milk mixture into the flour. Mix everything nicely. Keep stirring till smooth creamy mixture. 
  10. Add blanched spinach and coriander chopped. Mix everything nicely. 
  11. Add salt and black pepper powder as per your taste. Turn off the gas when the mixture is ready. Pour mixture into a bowl. Let it cool down.  
  12. Now keep in the fridge for 2 hours. Take out from the freezer. Take some mixture to oval shape the croquettes. 
  13. Dip the croquettes in almond milk. Then coat in breadcrumbs. Again dip in almond milk and again coat in breadcrumbs. Prepare all the croquettes in the same way.  
  14. Grease oil in the air fryer. Put all the croquettes. 
  15. Set the air fryer 360 degrees F or on 200° C depends on your air fryer. Set timer for 10 minutes. 
  16. After 10 minutes take out and grease oil. Put it inside and set a timer for 10 minutes. 
  17. Take out carefully with help of a tong. 
  18. Croquettes are ready to be served with ketchup or dip of your choice.  


  • You can experiment with the amount and types of vegetables you use.
  • You can use tapioca flour gluten-free instead of all-purpose flour which is usually used for making the bechamel sauce.
  • You can use plain vegan butter instead of olive oil.
  • You can use frozen spinach instead of fresh spinach
  • Blanch the spinach for 5 minutes and then strain out excess water with cold water.
  • I have used almond milk you can also use full-fat milk.
  • Compared to the whole wheat panko crumbs, white panko crumbs don’t have a nice golden-brown color when baked. If your croquettes are going to be baked, I suggest using whole wheat panko crumbs.
  • Category: Appetizer, Side Dish, Snack
  • Method: Air-fry
  • Cuisine: Spanish


  • Serving Size: 12
  • Calories: 150Kcal
  • Fat: 2g
  • Trans Fat: 0
  • Carbohydrates: 6g
  • Protein: 1.7g

Keywords: Vegan Croquettes With Spinach, Croquettes, Vegan snack