Breaded croquettes

Preparation:

Preparation: Boil the spinach with the water from the last rinse. Wash the potatoes then boil them by placing them initially in plenty of cold, slightly salted water. Hard-boil 2 eggs separately, leaving them to cook for exactly 10 minutes from the start of boiling, then cool them, peel them and pass them through a potato masher, collecting the proceeds in a bowl. In the same add the potatoes, which you will peel as soon as they are cooked and pass them through the potato masher. Pass the spinach through the food processor and add them to the rest. Finally, add the Parmesan cheese, a pinch of salt, pepper and a little grated nutmeg. Mix the mixture well until it is homogeneous then divide it into 16 equal parts, which you will shape into round meatballs (croquettes). Shell the remaining egg on a plate, salt it and beat it with a fork. Dip the croquettes first in a little flour, then in the egg and finally in the breadcrumbs. Fry them in plenty of hot oil and drain them on a double sheet of kitchen paper. After frying, arrange the croquettes on a suitable plate and serve them accompanied by the hot tomato sauce.