- 500g baby leaf spinach
- 400ml whole milk
- 100ml strong fresh vegetable stock
- 80g butter
- 125g plain flour
- 80g goat’s cheese, crumbled
- Freshly grated nutmeg
- 2 large free-range eggs, beaten
- 125g dry breadcrumbs
- Olive oil for deep-frying
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 until you get a really silky-smooth mix. This will take approximately 10 minutes.
Add the cheese to the mixture slowly, then add the spinach and stir constantly until it is well combined. Season with salt, pepper and a grating of nutmeg.
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 30g balls. 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 to 180C/350F and fry the croquetas for around 2 minutes or until golden. Drain on paper towels, then eat straight away.