Spinach croquetas with La Española Pomace Olive Oil

Method Print recipe

The page that you are currently reading is an ad feature

1. Pour the milk and stock into a pan and bring to the boil. Reduce the heat and keep warm
2. Melt the butter, with the olive oil in a medium pan and cook the onion and garlic over a low heat for 3-4 minutes until soft.
3. Stir in the flour and cook gently for 2-3 minutes, without letting it brown. Gradually beat in the warm, milky stock, beating well between each addition, so the mixture becomes silky smooth. Continue to cook, stirring constantly, for 3-4 minutes to out cook the flour.
4. Stir in a little grated nutmeg, the spinach, pine nuts and cheese, then season with salt and a little black pepper.
5. Transfer to a shallow dish, spread out in an even layer and cover with cling film. Chill in the fridge for 2 hours.
6. Place the beaten eggs and breadcrumbs into 2 separate shallow dishes. Lightly oil your palms and roll about 1½ tbsp of the mixture into a small barrel shape, then repeat to form about 25 croquetas.
7. Dip 4-5 croquetas at a time into the beaten egg, then into the breadcrumbs. Place on a plate and chill in the fridge for 30 minutes.
8. Pour the olive oil into a deep pan and heat to 190°C (or until a piece of bread turns golden in 30-40 seconds). Fry the croquetas in batches for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
9. Serve with a mayonnaise or truffle aioli.