Date posted: 03/05/2021

Spinach croquetas with La Española Pomace Olive Oil

  • Serves 25
  • Timing: 50 mins
Votes: 1 Average: 5


Whole milk 475ml
Good-quality vegetable stock 150ml
Everyday Favourites butter 75g
La Española Olive Oil 1 tbsp
Onion, finely chopped 1
Clove garlic, finely chopped 1
Everyday Favourites plain flour 125g
Freshly grated nutmeg
Baby leaf spinach, blanched, squeezed dry and chopped 150g
Toasted pine nuts 2 tbsp
Iberico cheese, grated 125g
Everyday Favourites large free range eggs, beaten 2
Dried panko breadcrumbs, made from stale white bread 125g
La Española Pomace Olive Oil, for deep-frying 1 litre


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  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.
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