Creative | Gluten Free

Spinach and chickpea flour croquettes

Ingredients:

Spinach and chickpea flour croquettes

  • 50 g chickpea flour
  • 200 g spinach (leaves)
  • 500 mL warm milk
  • 50 g butter
  • 100 g grated cheese
  • 25 g corn flour
  • Salt
  • nutmeg
  • corn flour to coat
  • olive oil for frying
  1. Heat the butter in a pan, add the chickpea flour, and brown for about two minutes.
  2. Put the browned flour, grated cheese, milk, spinach leaves, corn flour, salt and nutmeg in the bowl of a mixer. Reduce to puree. Pour the mixture into the pan. Cook over low heat, stirring continuously, until thickened. Transfer to a container and cover with film, to prevent it from drying out. Let it cool.
  3. When the dough is cold, make portions, coat with the cornmeal, shape them and fry in plenty of olive oil.
  4. If you prefer, you can coat them in the traditional way with flour, egg and breadcrumbs, they will be more golden
Starter
Creative, Gluten Free

Method:

Spinach and chickpea flour croquettes

  • 50 g chickpea flour
  • 200 g spinach (leaves)
  • 500 mL warm milk
  • 50 g butter
  • 100 g grated cheese
  • 25 g corn flour
  • Salt
  • nutmeg
  • corn flour to coat
  • olive oil for frying
  1. Heat the butter in a pan, add the chickpea flour, and brown for about two minutes.
  2. Put the browned flour, grated cheese, milk, spinach leaves, corn flour, salt and nutmeg in the bowl of a mixer. Reduce to puree. Pour the mixture into the pan. Cook over low heat, stirring continuously, until thickened. Transfer to a container and cover with film, to prevent it from drying out. Let it cool.
  3. When the dough is cold, make portions, coat with the cornmeal, shape them and fry in plenty of olive oil.
  4. If you prefer, you can coat them in the traditional way with flour, egg and breadcrumbs, they will be more golden
Starter
Creative, Gluten Free

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