Spinach croquettes

Boil the spinach (for 10-12 croquettes approx. one frozen block is enough). Drain and add them to the pan where we will have poached the chopped onion with a dash of EVOO.

Once everything is integrated, grind and set aside

For the béchamel sauce: Pour a dash of AOVE in the pan and the spoonfuls of flour, cook it until it has a texture without lumps. Little by little and stirring constantly, add milk (room temperature) until the ideal texture is obtained (thick). A pinch of nutmeg (optional). Then add the spinach puree and integrate everything well.

Pour the dough into a glass container preferably, let it temper a little and cover with plastic wrap without leaving a gap between dough and paper, let it cool and put it in the refrigerator for 24 hours.

To make the croquettes, put flour in a plate, beaten egg in another and wholemeal breadcrumbs (crushed wholemeal peppers). Form the croquette, dip it in flour, shape it, dip it in egg and then in breadcrumbs and it is ready to fry, bake or freeze.

✔️La part of crushing the filling of the croquettes, can be omitted. I love them to be very mellow, but if you don't mash them, they are great anyway. ✔️Bechamel: the thicker the better...a little tip so that you can make the croquettes later without any problem ✔️Si you make them in the oven, as inside is all crushed, it is possible that some of them are "empty". I usually fry them and then let them drain on a paper towel to release all the oil.