- List Of Ingredients
- 500 g (1 lb 2 oz) baby leaf spinach
- 400 ml (13 fl oz) full-fat (whole) milk
- 100 ml (3. fl oz) strong fresh vegetable stock
- 80g (3 oz) butter
- 125 g (4 oz) plain (all-purpose) flour
- 80 g (3 oz) goat’s cheese, crumbled
- sea salt and freshly ground black pepper
- freshly grated nutmeg
- 2 large free-range eggs, beaten
- 125 g (4 oz) dry breadcrumbs
- olive oil for deep-frying
- Makes 32–34 croquetas
Heat a large frying pan over a medium-high heat and add the spinach with a tiny splash of water. Cook for 3–4 minutes or until completely wilted, then run under cold water. Once cold, squeeze out all the water. Chop finely and set aside.
In a saucepan, heat the milk and the stock together. In another saucepan, melt the butter over a medium heat, add the flour and cook for 2–3 minutes. When the mixture starts to turn brown, begin adding the milk and stock very slowly until you get a really silky-smooth mix. This will take approximately 10 minutes.
Add the cheese to the mixture slowly, then add the spinach and stir constantly until it is well combined. Season with salt, pepper and a grating of nutmeg.
Spread the mixture onto a shallow tray and press a sheet of cling film (plastic wrap) over the top. Cool down in the fridge for a minimum of 2 hours.
Put some oil in the palm of your hand and roll the mixture into 30 g (1 oz) balls. If they are a little soft, pop them on a tray in the freezer to firm up for 30 minutes.
Place the beaten egg and the breadcrumbs into two separate bowls. Dip the croquetas first into the beaten egg and then into the breadcrumbs.
Heat the oil to 180C (350F) and fry the croquetas for around 2 minutes or until golden. Drain on paper towels, then eat straight away.