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Plated meal

Croquette Potatoes with Apricot Carrots & Spinach

  • Vegetarian
  • Contains Dairy

After all that special-occasion cooking, just getting dinner on the table can seem like too much to handle. This delicious meal will have you sitting down again in now time, and it is made even easier with Livefreshr!

Nutrition Per Portion

  • Calories

    966

  • Carbs

    97.4g

  • Fat

    58.3g

  • Fibre

    14.8g

  • Protein

    20.1g

  • Sugar

    22.1g

  • 0.0 min

    Preheat the oven to 140C.

  • 0.5 min

    Bring a saucepan of water to the boil.

  • 1.0 min

    Peel and chop the butternut squash and potato into small pieces.

  • 2.5 min

    Place the butternut squash and potato into the boiling water and boil until the flesh is soft and easily pierced with a fork.

  • 3.0 min

    Finely chop the garlic.

  • 4.0 min

    Remove the stems and roughly chop the spinach.

  • 5.5 min

    Peel and thinly slice the carrots across a diagonal.

  • 7.0 min

    Melt the 1/3 of the butter in a pan.

  • 8.0 min

    Add the carrots to the butter and cook until they soften.

  • 10.0 min

    In another saucepan add together the jam, mustard, 1/2 of the remaining butter. Stir.

  • 11.5 min

    Bring the sauce to a slow simmer over low heat and continue to cook until thickened slightly.

  • 13.0 min

    Remove the carrots from the pan and set aside.

  • 13.5 min

    Add the remaining butter to the pan and melt.

  • 14.0 min

    Add the garlic and spinach and saute until the spinach is wilted. Season with salt and pepper.

  • 16.5 min

    Remove the garlic and spinach from the pan and add to a baking dish. Place in the oven to keep warm.

  • 18.0 min

    Drain the butternut squash and potato. Add to a bowl and mash.

  • 19.5 min

    Mix in the flour, spices, spring onion and feta and season with salt and pepper.

  • 21.0 min

    On a large plate, spread out the panko breadcrumbs. Spoon a tablespoon amount of mash and shape into a ball.

  • 22.5 min

    Roll the mash into the panko breadcrumbs until coated.

  • 24.0 min

    Heat the oil in the frying pan over medium-high heat.

  • 25.0 min

    Gently place the croquettes in the pan and pan fry gently until golden brown (complete in batches if needed and keep in oven to stay warm).

  • 29.0 min

    Stir the carrots through the apricot sauce.

  • 30.0 min

    Distribute the carrots, spinach and croquettes among the serving plates.

  • Ingredients

    Fresh Spinach

    Almond Flakes

    Potatoes

    Butter

    Dijon Mustard

    Apricot Jam

    Carrot

    Panko Breadcrumbs

    Feta Cheese

    Spring Onion

    Croquette Spices

    Olive Oil

    2 tablespoons per person

    Garlic

    Plain Flour

    Butternut Squash

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