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

3 eggs


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.

To Fry:

Heat oil to 350F and fry the croquetas for about 2-3 min until golden brown. Serve immediately and enjoy!