Creamy spinach, raisin and spring garlic croquettes

With a sweet touch that will surprise you. Crispy on the outside, gooey on the inside... and 100% addictive!

Ingredients:

• 1/2 onion
  
• 60 g of extra virgin olive oil
  
• 4 spring garlic cloves
  
• 100 g of flour
  
• 650 ml of milk (vegetable for vegan version)
  
• 200 g fresh or frozen spinach
  
• A handful of raisins
  
• 1 egg (or a mixture of 1 tbsp chickpea flour + 2 tbsp vegetable milk)
  
• Breadcrumbs
  
• Oil for frying

Step by step:

1. Fry the base: In a pan, heat the oil and sauté the finely chopped onion along with the sliced spring onions. Cook over medium heat until everything is very soft.
2. Add the spinach: Add the spinach (if frozen, defrost it first and drain well). Sauté for a few minutes until it loses its volume and is tender.
3. Add the raisins: Add the raisins and mix well so they hydrate and release their sweetness.
4. Make the béchamel: Add the flour and stir for 1-2 minutes to lightly toast it. Add the milk little by little, stirring constantly, until you have a thick, lump-free mixture. Cook for 8-10 minutes, stirring constantly. Season with salt and pepper to taste.
5. Let it cool: Pour the batter into a tray, cover with cling film and let it cool completely in the refrigerator for at least 4 hours (preferably overnight).
   
6. Shape and coat: Shape the croquettes. Dip them in beaten egg or the vegan batter and then in breadcrumbs.
   grated.
   
7. Fry and enjoy: Fry them in plenty of hot oil until golden brown and crispy. Drain on paper towels.