Black Bean Croquette Recipes

BLACK BEAN CROQUETTES

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside.
• In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs.
• In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet.
• Bake 15 to 20 minutes or until heated through. Serve with salsa.

BLACK BEAN CROQUETTE

Steps:

• 1. Preheat oven to 425°F. Coat a baking sheet with cooking spray. 2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture. 3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet. 4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.

WHITE-BEAN CROQUETTES

Steps:

• Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
• Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
• Working in batches, deep-fry the balls until nicely browned -- it is important to keep the oil about 365 degrees. Drain on paper towels. Serve hot.

BLACK BEAN CROQUETTES WITH FRESH SALSA

Steps:

• Preheat oven to 425°F Coat a baking sheet with cooking spray.
• Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
• Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
• Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.