- 500 grams frozen spinach,
- 3 tablespoons flour,
- 1 onion,
- 2 cloves garlic,
- 4ozs. Parmesan,
- Goat’s cheese or mature Cheddar,
- a little grated nutmeg,
- about a pint of milk
1, Microwave or fry the spinach until it has reduced and released all its excess water, if there is any left then squeeze out the excess. Fry the onion and garlic in butter, add the spinach. Once the vegetables are tender, add in the flour to create a paste then add the cheese to slowly melt along with the nutmeg and mix well.
2, Start adding the milk and stir continuously until mixture forms a ball in the centre of frying pan. It might take a while and if this doesn’t happen after a while then make a paste with a tablespoon flour and a little milk and add to the mixture until the desired consistency is achieved. it is important to note that you need this consistency to be right for the croquette mixture to set correctly and keep shape.
3, Allow it to cool. I find it useful to put the mixture in the fridge once it has cooled down for a few hours or even overnight as then it will be easier to form the croquette shapes.
4, Once this is done shape the mixture into croquettes and bind with a beaten seasoned egg and breadcrumbs and fry until golden, rotating occasionally as they fry to colour evenly.
Recipe by Ana Maria Morro
Recipe for Broad Beans please
Hi Helen, Broad Beans in a particular style?