Spaghetti Squash Croquettes

[clevermanka]

These reheat well. I'd venture to say they were better reheated. Amazing!
Spaghetti Squash Croquettes

1 spaghetti squash, cooked*, shredded
1 carrot, shredded
two handfuls of spinach, cooked down around 1/4 or 1/3 cup
1/2 c coconut flour
3 eggs
1 t curry powder
coconut oil for frying

Scramble eggs in a large bowl. Whisk in coconut flour and curry powder. Let it thicken up for five to ten minutes.

Squeeze out as much water as possible from the squash and spinach. No, really. Keep squeezing.

After eggs have thickened up, fold in the vegetables. Try to get an even distribution of orange and green in with the yellow squash. Shape into 2-inch patties, no more than 1/2" thick.

Preheat skillet (I like to use cast iron) and melt about a tablespoon of coconut oil. Lay the croquettes in the oil (leave enough space to turn!) and cook over medium heat for at least two or three minutes per side. If you try to turn them too early, you'll lose that lovely brown crust to the bottom of the pan. If the croquette doesn't easily move, it's not ready to turn! Be patient and turn on the fan. Repeat the cooking process on the other side of the patty. Add more oil as needed for successive patties.


* I cooked mine in the crock pot on low for four hours and it was plenty soft

Comments

[stuology.livejournal.com]

A lot of the substitute coconut dishes that I've tried have been very disappointing. It is an obvious, "this is just substituting coconut for something else" instead of "this is a good dish to have a coconut flavor in." Maybe it is because I don't have the love of coconut that others do? I mean, I like it when it is meant to be there. Like with pineapple and rum. When it is just a substitute for what once was flour or some other oil, then not so much.

[clevermanka.livejournal.com]

I don't taste the coconut flour in most of the things I use it for (like these croquettes). Maybe this is because I've always loved the flavor of coconut?

[stuology.livejournal.com]

I do. Perhaps I'm a coconut super-taster. Those vegetable pancakes that were, wow, really good with just coconut oil were terrible once I found and made them with coconut flour. It was just "all coconut." Not even the bacon grease I fried them in couldn't overcome the coconut flour. I'm assuming it is the same you use. I got it at The Merc.

I'm going to try them again with nut flour.

[clevermanka.livejournal.com]

Good luck!

I do not have super sensitive tastebuds, and I'm very grateful for that.