Spinach potato quinoa croquettes with a spinach-sorrel pesto
Pesto
Italian cuisine
I love to do small plates when entertaining and this is a great one to do. These little croquettes can be served with a simple salad on the side, but I topped mine this time with a couple shrimp I salt and peppered and sauteed in a little olive oil and lemon. The spinach-sorrel pesto should be used sparingly so as not to overpower the croquettes. This could also be a great little hot appetizer by doing very small croquettes and topping with a small piece of smoked salmon and a dab of pesto. The pesto is particularly good with these croquettes if you top them with some kind of fish. To do tiny hot appetizers, I put them in a greased mini-muffin pan to hold the shape and bake them at 375F for about 15 minutes. Best of all for entertaining: they can be made the day ahead as the flavors just get better overnight, and just warmed up for final plating. I hope you try these - they are delicous!
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