Spanish Croquetas
You can order croquetas at pretty much every bar in Spain, though they are usually made of ham and cheese or fish. A vegetable variety is rare, but the most common types include mushroom, spinach, and eggplant/aubergine. This recipe is for spinach croquetas, but you can replace the spinach with whichever vegetable you fancy! Note: this recipe requires around 2 1/2 hours of refrigeration. Makes 10 croquetas What you need: 2 tbsp olive oil 3 tbsp margarine (or 2 tbsp more olive oil) 4 tablespoons flour 1.5 tsp salt 1.5 cups soy milk 2 cups fresh spinach or other vegetable 1 cup water 1 cup breadcrumbs Spanish croquetas are made of béchamel sauce mixed with filling. So first you will need to make your béchamel. In a medium sized pan, add the olive oil and butter until hot. Add the flour and salt and mix until a smooth paste forms. Add the soy milk and whisk on medium heat until it thickens (around 15 minutes). Then add the spinach and cook for another 5-7 minutes. If using another vegeta