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Posted by Susie Taylor on


50g baby leaf spinach, 200ml milk, 50ml vegetable stock, 40g butter, 60g plain flour, 40g goats cheese, freshly grated nutmeg, 1 large egg beaten, 60g dry breadcrumbs, light olive oil for frying - serves 4

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 stirring constantly so it stays smooth. Then slowly add the cheese to the mixture, followed by the spinach - stir to combine. Season with salt, pepper and nutmeg to taste.

Spread the mixture on to a shallow tray and press a sheet of clingfilm 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 balls (about the size of a golf ball). 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 and fry the croquetas for around 2 minutes or until golden. Drain on paper towels, then eat straight away.

These would be delicious with Fino Chorizo Jam on the side.

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