How to make
Blanch the spinach briefly in boiling salted water and allow it to drain in a colander, then blend it. Finely chop the onion and garlic.
Heat the butter and oil (80 ml) over medium heat. Fry the onion, until it has lightly browned and then add the garlic. Fry for another minute or two and pour 2.1 oz (60 g) of flour at once. Stir, until it aquires a light golden brown color.
Pour the milk a little at a time and beat with a wire whisk, until a smooth and thick béchamel is obtained.
Add the spinach, as much salt as you like and white pepper to it and continue stirring, until the mixture begins to slightly separate from the sides of the pot.
Remove from the heat, let it cool and mix with the diced mozzarella.
Spread the surface lightly with a little butter, in order to prevent a crust from forming. The other option is to stir periodically, until it cools completely. Refrigerate for 1-2 hours. (optional but recommended to make it set better)
Prepare three plates and add two beaten eggs, flour and breadcrumbs in them.
Take as much of the mixture as you can fit in a closed palm and form the oblong croquette. Roll it first in flour, by shaping it, then in the egg and finally in the breadcrumbs - until you run out of the spinach mixture.
Heat the oil over high heat and fry the croquettes briefly, until they aquire a golden brown color.
Remove and place them onto kitchen paper to absorb the excess fat.
Serve them as an appetizer with mayonnaise sauce.
Enjoy! The spinach and mozzarella croquettes are ready.
