Polpettine di spinaci (Spinach croquettes) - The Jewish Chronicle

Ingredients

• 450g fresh spinach, washed
• 1 tsp coarse or kosher salt
• 100ml olive oil
• 1 clove garlic, crushed
• 40g soft fresh bread crumb, from challa or sourdough
• 3 tbsp milk (any type)
• 1 large egg + 1 yolk
• A pinch ground nutmeg
• 2 tbsp grated Parmesan cheese
• 2 tbsp dried breadcrumbs for the mix, plus 50g for coating (optional)
• 1 lemon, cut in segments to serve
• Crème fraiche (optional)
• Salt and pepper to taste