yield: ABOUT 25 CROQUETTES
prep time: 2 HOURS 30 MINUTES
cook time: 10 MINUTES
total time: 2 HOURS 40 MINUTES
200 grams (7 oz) frozen spinach
2 ¾ cups (650 ml) unsweetened plant-based milk, divided
½ cup (120 ml) vegetable stock
3 tablespoons olive oil
Half an onion, diced
2 cloves of garlic, minced
½ cup (75 grams) flour
½ teaspoon salt
Pepper, to taste
1 ½ cups (135 grams) bread crumbs
Oil, for frying
Boil the spinach according to the package directions. Refresh under cold water and drain. Squeeze as much water out of them as you can. Set aside.
Combine 400 ml (13 fl oz) of the plant milk with the stock in a small pot and heat it gently over low heat.
Heat a large pan over medium heat and add the olive oil and onions. When they are soft, add the garlic. Once soft, sift the flour into the pan. Mix well. Fry, stirring from time to time, for a couple of minutes to remove the taste of raw flour. Once the mixture begins to turn light brown, add a ladle of the milk-stock mixture. Stir well until incorporated then add another ladleful. Continue this way until you have a smooth, creamy sauce.
Add the spinach, salt and pepper. Transfer to a dish and allow to cool to room temperature. Cover with plastic wrap, pressing the wrap onto the top of the filling and put it in the fridge for at least a couple of hours or overnight.
Put the remaining 250 ml of plant milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and use your hands to roll it into a small log shape. Dredge it in the breadcrumbs, then into the plant milk, then again into the breadcrumbs.
Heat oil for frying in a small pan. Fry the croquettes in batches of 5 or 6 until golden brown on all sides. Remove to a paper towel-lined plate. Allow to cool slightly then serve.