Lenten croquettes with spinach

Ingredients

• 1/2 cup of spinach tea
• 1 chopped onion
• 4 tbsp vegetable margarine
• 2 cups teaspoon vegetable milk
• 2 cloves of garlic melted
• 1 cup grated toast with tea
• 4 tbsp olive oil
• 5 tbsp wheat flour
• 1 tbsp. grated nutmeg
• Salt and pepper

Implementation

step 1

Heat the olive oil on a medium-low temperature and carefully add the flour, stirring constantly with a wooden spoon until you form a thick paste.

step 2

As the sauce thickens, start pouring the vegetable milk slowly, stirring constantly. Cook over low heat until you get the required consistency. Add salt, black pepper and freshly ground nutmeg to taste and mix.

step 3

Meanwhile, sauté the onion and garlic, add the spinach and cook well.

step 4

Once the béchamel is thick enough, mix it with the spinach (it is important that it is not too wet, if necessary, drain first).

step 5

Fill one bowl with the same amount of vegetable milk and soy flour and another with the breadcrumbs, salt and pepper.

step 6

With the help of two spoons, take a mixture of spinach and béchamel and shape them into small cylinders. Spread them in the milk with the flour and then on top of the bread.

step 7

Prepare a pan with plenty of oil and, when it is very hot, place the croquettes.

step 8

Fry until golden brown, place on kitchen paper to absorb the oils and enjoy.