Bacon and Spinach Croquettes

Chop the onion, cut the bacon into small pieces and the spinach into strips. Set aside.

Place a pan over medium heat. Once heated, add the bacon and fry in its own fat. Once browned, add the spinach.

Season with salt and pepper, mix well, cover and let it cook for 5 minutes until it reduces in volume. Stir occasionally, turn off and drain.

In a pot, place the butter together with the onion and a pinch of salt. Bring to medium heat and, once the butter has melted, add the previous mixture.

Brown for a few minutes and add the flour. Mix well, add half of the milk and continue mixing using a hand mixer until there are no lumps.

Add the remaining milk and mix again. Add salt and pepper to taste, add nutmeg and mix again until the sauce is thick.

Pour the sauce into an oiled bowl and cover with plastic wrap.

Freeze for two hours and shape into balls of the same size using spoons.

Crack the egg into a bowl and beat. In another plate, place the breadcrumbs.

Coat the balls with the breadcrumbs, then dip in the egg mixture, and then coat again with the breadcrumbs.

Heat the oil in a pan and fry the croquettes until browned.