Sometimes the simplest things can bring the most joy. I love it when a recipe has only a few ingredients and I can whip it up quickly. In the case of many appetizers there can be complicated fillings and I just don’t usually have time for that. But, these easy-to-make spinach potato croquettes are simply delicious.

To make these little bites you first want to make some mashed potatoes, but without any milk or broth. Too much liquid in the mix and you won’t be able to roll them into balls.

Once your taters have been mashed mix them with some sautéed shallot and some spinach. This recipe calls for frozen, but if you have fresh spinach you could wilt in the same pan with the shallot.

Then just roll them into balls and bake. Despite having no flour of any kind and no leavening these balls sort of puff up in the oven and get an airy texture inside, while being crunchy on the outside. The fact that they have no gluten makes them a great appetizer for folks with dietary sensitivities. These don’t have the traditional breadcrumb coating, but somehow end up beautifully crispy anyways.

To make a tasty dipping sauce I mixed 2 parts mayonnaise with 1 part dijon mustard. But, having made these a few times now I can say that they are also excellent with a bit of ranch to dip them into.

If you’re making these for a crowd I suggest doubling or even tripling the recipe. They are so good that they disappear rather quickly!