Wash the spinach and boil them in 3-4 tsp of water.
After cooling down strain the water and keep the stock aside.
Chop the boiled spinach and also keep them aside.
Heat a pan with butter and then add chopped onion and garlic in it.
Saute them for sometime and then add the flour and again stir them.
Then add the milk and the stock and continuously stir it till it becomes thick creamy in consistency.
In the meantime add the chopped boiled spinach in it and mix it well.
Then add the roasted nuts in it and after 3-4 minutes add the grated manchego cheese in it and stir it continuously to make a thick bechamel in medium flame.
Switch off the flame and allow the bechamel to become cool down completely. You may keep it in the refrigerator for 2-3 hours.
After that prepare the cornflour and milk slurry by mixing both of them together.
Make small cylindrical shape of croqueta and roll them on the bread crumbs and then in the milk and again in the bread crumbs and keep them aside for 15-20 minutes.
Heat a wok with oil and deep fry the croquettes till they become golden brown in colour.
Now your Spanish style spinach and manchengo cheese croquettes are ready.
Garnish with some chives and serve hot.
