Mushroom and Spinach Croquettes

Ingredients

• Butter2.5 tablespoon (75 g)
• Onion2/3 count (101 g)
• Mushrooms1 cup (70 g)
• Flour2/3 cup (80 g)
• Milk2 cup (480 ml)
• Breadcrumbs10 tablespoon (140 g)
• Egg1 count (55 g)
• Oil6.5 tablespoon (65 ml)
• Nutmeg1/2 teaspoon (1 g)
• Spinach3 cup (90 g)

Instructions

1. 1

   Step 1

   Chop the onion, slice the mushrooms and cut the spinach into strips. Set aside.

2. 2

   Step 2

   Place a pan over medium heat. Once heated, add 1/2 tablespoon of oil, spread and add the mushrooms and spinach.

3. 3

   Step 3

   Mix well, cover and let cook for 5 minutes until reduced in volume. Stir occasionally, turn off and drain.

4. 4

   Step 4

   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 previous mixture.

5. 5

   Step 5

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

6. 6

   Step 6

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

7. 7

   Step 7

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

8. 8

   Step 8

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

9. 9

   Step 9

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

10. 10

    Step 10

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

11. 11

    Step 11

    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

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