Spinach croquettes

Preparation:

Preparation: The spinach must be chopped. Put the spinach in a saucepan, cover and let it defrost over low heat. Then pass them through a sieve, squeezing them with the back of a spoon to remove all the water. Put spinach, parmesan cheese, a pinch of nutmeg, salt, pepper in a bowl and mix well with a wooden spoon. Lightly beat the egg with a fork and add it to the spinach. Divide the preparation into eight portions. Lightly flour a work surface and place the eight portions of spinach on it. Shape them into flat croquettes. Put the breadcrumbs on a plate and pass the croquettes over them making sure they adhere well, then shake them to remove the excess. Heat the oil in a large frying pan and fry the croquettes in a single layer for four or five minutes over medium heat, turning them halfway through cooking with a spatula. In the meantime, prepare the decoration: immerse the tomato for thirty seconds in boiling water, cool it under running water, peel it, cut it in half, remove the seeds and cut the pulp into cubes. When the croquettes are hot on the inside and golden on the outside, remove them from the pan with a slotted spoon and let them dry on absorbent paper. Place them on a hot serving plate and sprinkle with the tomato pieces.