Cooking Instructions
1.
Slice the
Lemon (1)
into wedges.
2.
Heat a nonstick frying pan over a medium heat and dry roast
Pine Nuts (2 Tbsp)
for 4-5 minutes. Set aside.
3.
Add
Water (2 Tbsp)
into the same pan, then add
Fresh Spinach (4 cups)
. Place a lid on top and steam for 2 minutes.
4.
Remove the lid and mix the spinach, then transfer the spinach to a sieve with a bowl underneath. Using a wooden spoon, push down on the spinach to remove all the excess liquid. Once done, roughly chop the spinach and set aside.
5.
Heat the same pan over medium heat and add
Extra Virgin Spanish Olive Oil (2 Tbsp)
. Allow to warm up for 2 minutes.
6.
Add the
Garlic (2 cloves)
and
Onion (1)
and mix with the oil. Cook for about 4 minutes.
7.
Add
All-Purpose Flour (4 Tbsp)
and mix together until well incorporated, then add the spinach back in. Season everything with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
8.
Turn off the heat and add the
Manchego Cheese (1 cup)
and the toasted pine nuts. Mix everything together. Once well combined, fold the mixture to make a compact paste. Transfer to a bowl, cover with plastic wrap, and let cool.
9.
Add
Eggland's Best Organic Egg (Brown) (1)
to one bowl and
Breadcrumbs (1 cup)
to another.
10.
Once the cheese mixture is cool enough to handle, use a spoon to grab some of the mixture, compact the mixture between your hands, and form it into the shape of a small egg.
11.
Cover with breadcrumbs, then dip into the egg wash, and then back into the breadcrumbs. Set aside. Repeat until all the mixture is done. You should end up with 8-10 croquettes.
12.
Heat a small frying pan over a medium-high heat and add
Sunflower Oil (1/3 cup)
. Once the oil gets hot, add the croquettes into the pan and fry for 60-75 seconds on each side. Transfer to a dish with paper towels as finished.
13.
Arrange croquettes around
Lemons (to taste)
and sprinkle dish with
Fresh Chives (to taste)
. Serve immediately and enjoy!
