Croquettes d’épinards

If you’re cooking spinach as a side dish on its own, it should be heated until it’s only just wilted, to retain its goodness, and the principle is the same for this recipe. Cooking it less will lead to a firmer filling for the croquettes.

Try to use panko breadcrumbs if you can – these Japanese crumbs are pretty widely available now and give the croquettes a much crispier coating than regular dried breadcrumbs.