2 cups cooked potatoes, riced
1 cup finely chopped cooked spinach
2 tablespoons butter, melted
Whole wheat bread crumbs
A little cream
2 egg yolks, slightly beaten
3 cups Bechamel sauce (see below)
Seasoning

Mix potato and spinach with butter, seasoning and a little cream and egg yolks. Form in croquette shapes, crumb and drop into deep hot fat. Drain on crumpled paper and serve with Bechamel sauce.

BECHAMEL SAUCE:

3/4 cup butter
1/2 cup whole wheat flour
1 pint cream and 1 pint water mixed
1/2 teaspoon salt
1 bay leaf
Pinch of brown sugar

Melt 2 tablespoons of butter and mix in the flour. Do not let brown. Add the cream and water mixed, salt, bay leaf and boil for 10 minutes, stirring constantly. Add the sugar and remaining butter. Mix thoroughly and strain through wet cheesecloth.

Submitted by: Sandra Campbell