Spinach and pine nut croquettes

Spinach and pine nut croquettes

Ingredients

• Dantza Spinach
• 2 tablespoons of butter
• 600 ml milk
• 3 tablespoon flour
• Salt and pepper
• Pine nuts
• Flour, eggs and breadcrumbs
• Nutmeg
• Arbequina Dantza® oil
• Sour cream and chives for garnish (optional)

Instructions

1. Drain the Dantza spinach in a colander, pressing down with a spoon to remove all the liquid.
2. Melt the butter in a frying pan, add the flour and cook gently for a few minutes.
3. We then gradually add the hot milk to prevent lumps from forming and leave it to thicken.
4. Toast the pine nuts in a frying pan and set them aside.
5. Season with salt and pepper, add a little nutmeg, then stir in the Dantza spinach – which we’d drained beforehand – and the toasted pine nuts.
6. Stir well to ensure all the ingredients are thoroughly combined.
7. Leave the dough to cool in a bowl, covered with cling film, overnight in the fridge or for at least 4 hours.
8. Shape the mixture with your hands, roll into log shape. Place flour, eggs and breadcrumbs in separate dishes. Toss the mixture in flour, dip in egg and roll in breadcrumbs. Once they are made, refrigerate them for a while (10 min. aprox.)
9. Finally, fry the Dantza Arbequina croquettes in plenty of oil and place them on kitchen paper to drain off the excess oil, and… that’s it! You can serve these croquettes with a tangy sauce and garnish with chopped chives to taste.