List of Ingredients
- spinach leaves
- white potatoes
- 3 OZ. of breadcrumbs
- pistachio flour
- 2 of eggs
- 1 of shallot
- 1/2 lime
- Wasabi paste
- Sunflower seed oil
- Extravirgin olive oil
- Fine salt and salt in flakes
Method
Boil the whole potatoes with the skins on for about 35 minutes; peel, mash and mix with the breadcrumbs, 1 egg and a handful of salt. Chop the shallot and brown it in a pan with 2 tablespoons of extra-virgin olive oil for a couple minutes; add the torn spinach and cook for 7-8 minutes; remove the spinach from its cooking liquid, let cool and combine with the potato mixture, reserving about 3/4 ounce.
Form the mixture into round balls, about 2/3 ounce each; you should get about 50. Roll them in pistachio flour and fry in plenty of hot sunflower seed oil for about 1 1/2 minutes; drain on paper towels. Prepare a sauce by puréeing the reserved spinach with 1 egg, a pinch of salt, the juice of 1/2 lime and 1 teaspoon of wasabi paste, adding in 1/2 cup of sunflower seed oil in a steady stream. Season the croquettes with flakes of salt and serve with the sauce.