ALMOND-SPINACH KROMESKIS ( Croquettes)Vegetarian -VEGAN CONVERTABLE

 

Now here's something really special and has been "lost" for decades and really should come back.
It comes from Russia at the turn of the 20th century, probably from the Czars as it appears in early Victorian recipe books.
It is basically a thick veloute sauce made with white wine, stock and cream with chicken or ground cooked meat and vegetables , shaped into croquettes then rolled in crumbs or batter and deep fried.
Serve them with a mild curry or fresh tomato sauce

here I am making it more  "California Cuisine ish"

This serves 2

2 cups cooked and finely chopped spinach/kale/chard, and drained

3/ 1/2 tbsp butter
5 tbsp all purpose flour (you cannot use wholewheat as the bran will burn)

Melt the butter, and add the flour to make a roux, allow it to color golden. Pull off heat.
Gradually add, whisking 1 cup hot milk (I used almond milk)
Return to high simmer, stirring and allow the sauce to thicken (it should be really thick..enough to stand your wooden spoon up in)
remove from heat and add 2 tbsp cream/coconut milk, Mix in well.
Fold in the cooked spinach plus
1 tsp grated nutmeg
2 cloves garlic minced
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp Worcestershire sauce
1 tsp hot sauce ( optional or can add more)
4 tbsp toasted almond flakes
Mix very well then pour into a 8x8 inch buttered baking pan, allow to cool completely.
Flip the pan upside down to release the cold mix onto an oiled board
Using a cookie cutter or knife , cut the mix into sizes/shapes desired then dip into

2 cups seasoned flour (paprika, salt and ground black pepper), shake off excess

 then into 2 beaten eggs..again shake off excess

then into fine dried bread crumbs..shake off excess and place on a cooling wire

Deep fry in very hot oil in batches....when golden brown remove back to the cooking wire to drain (do not drain on paper towels or the croquet will get greasy and soft)

Serve warm with a fresh tomato (Marinara) sauce,

These are absolutely fantastic and when I worked for Lord & Lady Edwin McAlpine of Moffat (former owners of The Dorchester Hotel, London)..think  Downton Abbey, in the 1970's this, made with chicken  or their own shot Pheasant, was one of their favorite Sunday night suppers.

Variations: you may use 2 cups of any cooked vegetable as long as it is finely diced, sliced or mashed