Cheese and Spinach Croquettes

Ingredients

• Butter2.5 tablespoon (75 g)
• Onion2/3 count (101 g)
• Cheese6 slice (150 g)
• Flour2/3 cup (80 g)
• Milk2 cup (480 ml)
• Breadcrumbs10 tablespoon (140 g)
• Egg1 count (55 g)
• Oil6 tablespoon (60 ml)
• Nutmeg1/2 teaspoon (1 g)

Instructions

1. 1

   Step 1

   Chop the onion and cheese. Set aside.

2. 2

   Step 2

   Place the spinach in a pot filled with boiling water for 30 seconds. Once ready, drain and chop.

3. 3

   Step 3

   In a pot place the butter together with the onion and a pinch of salt. Bring to medium heat and, once the butter has melted, add the cheese together with the spinach.

4. 4

   Step 4

   Mix well and add the flour. Mix again, add half of the milk and continue mixing using a hand mixer until there are no lumps.

5. 5

   Step 5

   Add the remaining milk and mix again. Add salt and pepper to taste, add nutmeg and mix again until the sauce is thick.

6. 6

   Step 6

   Pour the sauce into an oiled bowl and cover with plastic wrap.

7. 7

   Step 7

   Freeze for two hours and shape into balls of the same size using spoons.

8. 8

   Step 8

   Crack the egg into a bowl and beat. In another plate, place the breadcrumbs.

9. 9

   Step 9

   Coat the balls with breadcrumbs, then dip in the egg mixture and coat again with the breadcrumbs.

10. 10

    Step 10

    Heat the oil in a pan and fry the croquettes until browned.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese and Spinach Croquettes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.