Step 1

Thaw the spinach and squeeze out any excess liquid.

Step 2

Peel the onions and garlic and chop them finely.

Step 3

In a jar, mix 400 ml of vegetable milk with the broth.

Step 4

Heat olive oil in a large saucepan over medium heat. Add onions and sauté. Once they are soft, add the garlic and sauté for further 1-2 minutes.

Step 5

Then sift the flour into the saucepan and continue stirring well, otherwise, it will burn quickly. As soon as the mixture starts to turn light brown, gradually add the plant-based milk. Continue to stir until the milk and flour are well combined and form a smooth, creamy béchamel sauce without any lumps.

Step 6

Add the squeezed spinach and season with salt and pepper to taste.

Step 7

Then let the béchamel sauce cool and put in the fridge for at least 3-4 hours (best overnight).

Step 8

For the coating, add 1 cup of plant-based milk into one bowl and add the breadcrumbs to another bowl. Then take about 1 teaspoon of the sauce and shape into croquettes. Roll them in the breadcrumbs first, then dip into the plant-based milk, and finally, roll again in the breadcrumbs.

Step 9

Heat the oil for frying in a pan and fry the croquettes until golden-brown over medium heat. Then remove from the pan and place on a plate (or baking tray) lined with paper towels to remove excess oil.

Step 10

Allow to cool slightly and serve.

Step 11

Enjoy!