Spinach and Manchego Cheese Croquetas
Yields about 45 croquetas
These little fritters are great to make-ahead and you can freeze up to a moth in advanced. Just thaw for 1 hour and fry them
2 lbs of Frozen Organic Spinach (thawed)
5 tablespoons of butter
2 1/4 cups of whole milk (warm)
5 oz of Veggie stock
1/2 oz of all purpose flour
6 oz of grated manchego Cheese
pinch of nutmeg, if fresh grated better
1 cup of breadcrumbs
Make a Bechamel Sauce:
In a saucepan heat butter until it melts, add the flour and cook for about 3-4 min mix continuously.
Add the milk slowly and mix as you add it until is nice and creamy about 8-10 min
Add the spinach, and the cheese
Spread mixture in a shallow dish and cool in the fridge for about 2-5 hours or overnight (make sure you cover it with plastic wrap)
Roll the Croquetas
Add olive oil in your hands. Only a little.
Grab about a tablespoonful of mixture and roll between your hands. If they are soft freeze them for about 30 min.
To bread them:
Add 3 eggs in a bowl and whisk
Place breadcrumbs in a plate
dip the croquettes in egg them roll in bread crumbs.
If you want to freeze them place in a sheet pan, freeze and once frozen place in a ziploc bag.
Heat oil to 350F and fry the croquetas for about 2-3 min until golden brown. Serve immediately and enjoy!