Spinach & goat’s cheese croquetas | Matching Food & Wine
If you adore croquetas but have always been nervous of making them, follow this delicious recipe from chef José Pizarro’s brilliant new book Basque
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Ingredients
- 500g (1 lb 2 oz) baby leaf spinach
- 400ml (13 fl oz) full-fat (whole) milk
- 100ml (3½ fl oz) strong fresh vegetable stock
- 80g (3 oz) butter
- 125g (4 oz) plain (all-purpose) flour
- 80g (3 oz) goat’s cheese, crumbled
- sea salt
- freshly ground black pepper
- freshly grated nutmeg
- 2 large free-range eggs, beaten
- 125g (4 oz) dry breadcrumbs
- olive oil for deep-frying
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