Spinach Croquettes

Cook Time 30 minutes plus chilling time

Serves 4

Ingredients

1 small onion, finely diced

40g butter

2 garlic cloves, minced

40g plain flour

250ml milk

80g grated Parmesan

Pinch nutmeg

300g frozen chopped spinach, thawed and squeezed very dry

Salt and pepper, to taste

100g mozzarella, cut into small cubes

Olive oil, to shallow fry

To coat

½ cup plain flour

2 eggs, beaten

1½ cups panko breadcrumbs

To Serve

Lemon wedges, to serve

Method

Cook the onion in the butter over medium heat for 5–6 minutes until soft. Stir in the garlic for 30 seconds. Add the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thick, forming a stiff béchamel. Remove from the heat and stir through the Parmesan, nutmeg and spinach. Season with salt and pepper. Chill the mixture for at least 2 hours (or overnight) until firm.

Shape into cylinders or balls. Place a cube of mozzarella in the centre of each.

Coat each croquette in flour, then egg, then panko breadcrumbs.

Fry in batches until golden. 

Serve with a squeeze of lemon.