1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

2. Melt the butter in a small saucepan over medium heat. Add the spinach and cook for 1–2 minutes, stirring occasionally, until wilted. Remove from the heat, let cool slightly, then chop finely.

3. Set up a breading station with three shallow bowls. Place the beaten eggs in the first bowl. In the second bowl, combine the flour, salt, and pepper. In the third bowl, mix the breadcrumbs, paprika, and vegetable oil until evenly coated.

4. In a large bowl, combine the mashed potatoes, chopped spinach, and goat cheese. Stir gently until just mixed.

5. Scoop a heaping tablespoon of the mixture and shape it into a small log or cylinder. Roll it in the flour mixture, dip it into the egg, and coat it thoroughly with the breadcrumb mixture.

6. Place the coated croquettes on the prepared baking sheet, leaving a little space between each one. Repeat with the remaining mixture.

7. Bake for 15–20 minutes, or until the croquettes are golden brown and crisp on the outside.

8. Transfer to a serving platter and sprinkle with fresh parsley.

9. Stir the crème fraîche and sweet chili sauce together to create a quick dipping sauce. Serve alongside the warm croquettes.