THE STUDENT VEGETARIAN COOK BOOK

advance. As they take only 15 minutes to bake, this makes them convenient for a quick supper. You can serve them alone or with almost any vegetable: cauliflower, with or without Cheese Sauce (see page 151), or Stewed Mushrooms (page 86) go with them particularly well.

If possible, use stale bread for the crumbs, which should be fine and even - for this reason do not use the crust (which is often difficult to grate).

You could use frozen rather than fresh spinach, but the croquettes will not have so much flavour.

Allow 30 minutes-I hour for the courgette to sweat. For 3-4.

• INGREDIENTS.

4 ozl125 g (J smallish) courgette

Salt, some of which should be �nely ground

8 oz/250 g spinach

4 oz/125 g stale wholemeal bread (weighed without crust)

3 oz/90 g strong Cheddar cheese

4 ozl125 g mushrooms (preferably button)

6 oz/190 g smoked tofu

3 cloves garlic

Pepper

About 1- tablespoon oil (preferably olive)

4 oz/125 g medium-fat so� cheese

1 oz/25 g wholemeal flour

2 eggs (size 4 or 5)

Saucepan with a lid Baking-sheet

• METHOD .

Trim the ends of the courgette, pare off any damaged or discoloured patches of skin and wash; cut into if4 inch/5 mm dice (if they are bigger, the croquettes will be untidy). Sprinkle with fine salt and leave in a sieve or colander for 30 minutes-I hour to sweat. Rinse under the cold tap and blot dry with kitchen paper.

2 Pick over the spinach and wash, twice if necessary. Put into the saucepan witt{a lid. Add a scant if2 teaspoon salt and 1 tablespoon water. Cover and set over brisk heat for