An Iberian tradition with a twist.
- 1/2 cup of spinach
- 1 onion
- 4 tbsp of vegetable margarine
- 2 cups of vegetable milk
- 2 garlic
- 1 cup of breadcrumbs
- 4 tbsp of olive oil
- 5 tbsp of Wheat Flour
- salt and pepper to taste
- 1 tsp of nutmeg
Vegan Bechamel sauce
Use the margarine, flour, milk, salt, pepper, and nutmeg to make the bechamel sauce.
Heat the olive oil over medium-low temperature, without letting it smoke, and carefully add the flour, stirring constantly with a wooden spoon, to form a thick paste.
Just as the sauce thickens, start pouring the vegetable drink little by little and stirring constantly. Keep cooking at low heat so that the sauce does not burn or boil, and continue adding the vegetable milk until you get the required consistency.
Add salt, black pepper, and freshly grated nutmeg to taste.
Saute the onion and garlic. When golden, add the spinach and cook well. Add some pine nuts is using (optional).
When the béchamel has thickened enough, mix it with the spinach (it is important that they are not too moist. If necessary, drain them first).
Fill a bowl with about the same amount of soy milk as flour, and another one with breadcrumbs, salt, and pepper. With the help of two spoons, take portions of the spinach béchamel and shape them into cylinders of not very large size. Roll them through the milk with flour and then over the bread.
Prepare a pan with plenty of oil and, and when it is very hot, add the croquettes.
Try to brown them evenly, taking care that the breading does not come off (that is, do not turn them more than necessary).
You may also like this gluten-free recipe: