4 cups of spinach
1 tablespoon of butter
1 onion
2 tomatoes
1 tablespoon of tomato paste
1 tablespoon of cornstarch
1/2 cup of milk
1 egg yolk
3 hard-boiled eggs, chopped
2 tablespoons of chopped fresh parsley
salt and pepper to taste
breadcrumbs
2 eggs
oil for frying
4 cups of spinach
1 tablespoon of butter
1 onion
2 tomatoes
1 tablespoon of tomato paste
1 tablespoon of cornstarch
1/2 cup of milk
1 egg yolk
3 hard-boiled eggs, chopped
2 tablespoons of chopped fresh parsley
salt and pepper to taste
breadcrumbs
2 eggs
oil for frying
Remove spinach leaves from stems
Wash in cold water
Boil with salt until tender
Drain and blend well
Melt butter, sauté onion, tomatoes without skins, tomato paste, and cooked spinach, seasoned with salt and pepper
Mix cornstarch into warm milk and egg yolk
Add to spinach mixture and mix well
Remove from heat
Add chopped eggs, parsley, and seasonings
Mix well
Let cool completely and shape into croquettes
Dredge in breadcrumbs, beaten eggs, and again in breadcrumbs
Fry in hot oil
Drain on paper towels
Yield about 20 croquettes
