Spinach & Goat’s Cheese Croquetas

method:

• 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 onto a shallow tray and press a sheet of cling film (plastic wrap) 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 180°C and fry the croquetas for around 2 minutes or until golden. Drain on paper towels, then eat straight away.