Our gourmet cheese recipes
Bulgur and spinach croquettes with a dip of Emmental sauce “La Comtoise”
Preparation time :
20 minutes
Cooking time :
20 minutes
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 300g bulgur
- 300g baby spinach
- 80g flour
- 2 eggs
- 3 shallots
- 1 clove of garlic
- 4cl cooking oil
- 2cl olive oil
- 120g Emmental sauce "la Comtoise”
- Salt and Pepper
Utensils
- A peeler
- A chopping board
- A saucepan
- A frying pan
- A salad bowl
Preparation
The steps to follow
- Chop the shallots finely. Chop the garlic clove.
- In a pan, add 2cl of olive oil, add the shallots and garlic.
- Leave to cook for about ten minutes.
- In the meantime, cook the bulgur according to the time indicated on the pack in a volume of salted water.
- Then add the spinach in the pan and continue cooking, covered, for another ten minutes.
- After cooking, mix the spinach, bulgur, beaten eggs and flour in a bowl.
- Season with salt and pepper.
- Add 30g of “La Comtoise” Emmental sauce and mix well until the mixture is smooth.
- Form croquettes with two teaspoons.
- Heat 4 cl of cooking oil in a frying pan and brown each side of the croquettes nicely.
- Place the croquettes on a paper towel to remove the excess of cooking oil.
- Serve the bulgur and spinach croquettes with the warmed Emmental sauce.
Enjoy the meal.
Preparation of the recipe by our chefs
Our chefs show you their recipe
Our recipes
Also discover
Giant Rösti, Coppa and Raclette Sauce “La Comtoise” Sauce
Raclette sauce
