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Spinach, Moringa & Goat's Cheese Croquetas

33 Serving(s)

Not a regular green smoothie or juice drinker? Not to worry, there are lots of savoury ways you can get your moringa fix, starting with these delicious Spanish vegetarian croquetas. Watch out though, they're seriously creamy and moreish! Even better, they can be made ahead of time and kept in the freezer for when you need a speedy dinner.

Makes 32-34


2 tsp Aduna Moringa Powder
500g baby-leaf spinach 
125g plain, all purpose flour
80g goat's cheese, crumbled
freshly grated nutmeg
80g butter
400ml milk
100ml vegetable stock 
2 large eggs, beaten
olive oil for frying 


In a large frying pan cook the spinach with a splash of water for 3-4 minutes over a medium-high heat. Once wilted, remove from heat and run under cold water. Squeeze out the water and finely chop, then set aside for later.

Heat the milk and stock together in a saucepan. In a separate pan, melt the butter over a medium heat, add the flour and cook for 2-3 minutes. Once the mixture starts to turn brown, add the milk and stock slowly until you get a silky smooth mixture (it will take around 10 minutes).

Slowly add the cheese, spinach and moringa powder, stirring continuously until everything is fully combined. Season well with salt, pepper and nutmeg.

Spread the mixture onto a shallow tray and press a sheet of clingfilm over the top. Transfer to the fridge and let it cool for no less than 2 hours.

Roll the mixture out into 30g balls (you can put some oil in the palm of your hand to make it easier). If they still feel soft place them in the freezer for an additional 30 minutes.

Place the egg and breadcrumbs in separate bowls and dip the croquetas first into the beaten egg then into the breadcrumbs.

Heat the oil to 180C and fry the croquetas for 2 minutes or until golden. Drain on paper towels and devour!


Recipe by Aduna

Ingredients list: