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Perhaps after having made and allowed to cool the dough of some croquettes you have noticed that it has been little consistent. In that case, forming the croquettes is complicated, right? ... Well, this is where today's recipe can be useful: we are going to take advantage of it to prepare some great ones creamed spinach.
We will only have to steam the spinach, reheat the bechamel and, after mixing everything, bake it.
The crunchy part will not be missing thanks to some traditional cornflakes crushed with dried aromatic herbs. What do you want to be more traditional? Well, use breadcrumbs and it will be just as good.
How to take advantage of the kibble dough that has been liquid
A solution to take advantage of the croquettes dough if it has been too soft.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Calories: 300
- Rations: 4-6
- Cooking time:
- Total time:
Ingredients
- 300 g of fresh spinach
- 400 g of bechamel for croquettes that has not thickened well
- Corn flakes or breadcrumbs
- Parmesan
- Aromatic herbs
Preparation
We wash the spinach.
We steam the spinach, in a steamer or even in a saucepan to cook pasta, putting a little water in the saucepan and the spinach on top.
Once the water starts to boil, the spinach will be ready in a few minutes.
We take advantage of this time to heat the dough of the croquettes in a wide frying pan.
When the bechamel is hot and the spinach is cooked, we put the latter in the pan where we have the bechamel.
Mix well and cook for a few minutes.
We put our mixture in a small oven-safe dish. We grate Parmesan cheese on the surface.
We sprinkle crushed breadcrumbs or corn flakes that we can flavor with dry aromatic herbs.
Bake at 190 ° for 10 minutes or until we see that the surface is golden.
More information - Light chicken nuggets, they go in the oven