White Bean Croquettes Stuffed With Mozzarella And Tomato Food

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WHITE-BEAN CROQUETTES



White-Bean Croquettes image

Provided by Molly O'Neill

Categories     appetizer

Time 20m

Yield 12 servings

Number Of Ingredients 8

3 19-ounce cans cannellini beans, drained and rinsed
3 cloves garlic, peeled and chopped
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons plus 3/4 cup dry bread crumbs
1/2 pound fresh mozzarella, cut into about 42 1/4-inch cubes
12 sun-dried tomatoes, cut into 1/4-inch pieces
Vegetable oil for deep frying

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.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE BEAN CROQUETTES



White Bean Croquettes image

I love to have a different veggie every once in a while and this one does it for me. Keep it bland or spicy (I love spicy), it's up to you. Hope you enjoy it!

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups drained cooked white beans (you may use other canned beans, Save a few tbsp of liquid when you drain the beans) or 2 cups canned white beans (you may use other canned beans, Save a few tbsp of liquid when you drain the beans)
1/2 cup onion, minced fine
1/4 cup fresh parsley, minced or 2 tablespoons dried parsley
1 egg, lightly beaten
salt
pepper
hot sauce (I like about 2 tbsp to zip them up) (optional)
1/4 cup coarse cornmeal or 1/4 cup fresh breadcrumb
peanut oil

Steps:

  • Heat oven to 200°F.
  • Mash the beans, but do not puree, have a few lumps in here, add a bit of bean water if necessary to even out.
  • Combine the beans, onion, parsley, egg salt& pepper.
  • Add crumbs (I like the crumbs best) or cornmeal by the tbsp until you have a batter that you can handle by hand. Shape into hamburger shaped patties and fry in lightly sprayed oil coated pan, 3-5 minutes each side or until browned on each side. Keep warm in the 200°F oven until all are cooked or you could serve at room temperature.

CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE



Cheese-Filled Risotto Croquettes With Tomato Sauce image

From Cooking at Home by The Culinary Institute of America: "Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form."

Provided by SweetPeaNC

Categories     Rice

Time P1DT30m

Yield 16 croquettes

Number Of Ingredients 12

3 cups leftover cooked risotto rice
1/2 cup grated parmesan cheese
2 tablespoons heavy cream
2 tablespoons oregano or 2 tablespoons basil
1 large egg yolk
salt & freshly ground black pepper
5 ounces mozzarella cheese or 5 ounces Fontina cheese
all-purpose flour (for dredging)
2 cups tomato sauce
1 large egg whisked with 2 tbsp cold milk or 1 large water
1 cup fresh white breadcrumbs
vegetable oil, for deep-frying

Steps:

  • In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
  • Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
  • Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
  • Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

Nutrition Facts : Calories 110.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 23.9, Sodium 279.8, Carbohydrate 13.5, Fiber 0.5, Sugar 1.6, Protein 4.8

MOZZARELLA, TOMATO, & WHITE BEAN SALAD



Mozzarella, Tomato, & White Bean Salad image

Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.

Provided by Catcooks123

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

Steps:

  • Cut up the cheese and tomatoes if nessary.
  • Rinse the beans In cold water very well, carefully drain.
  • Place these ingredients in a bowl with some of the basil.
  • (save some for garnish) Whip together dressing ingredients.
  • add to bowl blend with care not to break up the beans.
  • Taste and add more seasoning if necessary.
  • Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
  • Spot basil around for garnish.
  • A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4

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