Spinach Croquettes

1. 1

   Boil the spinach in salted water for 8 minutes. Drain well and set aside.

2. 2

   To make the bechamel sauce, melt the butter in a saucepan, add the sifted flour (to avoid lumps), and mix together until heated up. Little by little, add the hot milk. Salt and pepper to taste and add a pinch of nutmeg.

3. 3

   Once the sauce is done, add the spinach and a handful of toasted pine nuts and mix well.

4. 4

   Spread the batter out on a flat pan and let cool in the refrigerator 1 hour.

5. 5

   Pinch off sections of batter and roll into balls. Coat in beaten egg and bread crumbs.

6. 6

   Fry in plenty of hot oil.

No additional tips available.