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 :


Prepare your 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


  • A peeler
  • A chopping board
  • A saucepan
  • A frying pan
  • A salad bowl



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.

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