White Bean Croquettes Food

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.

WHITE BEAN CROQUETTES STUFFED WITH MOZZARELLA AND TOMATO

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 1 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 around 365 degrees). Drain on paper towels. Serve hot.

BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F.
• Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
• Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
• Add the squash to the bean mixture and stir to combine. Allow to cool completely.
• Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
• Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
• Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.

WHITE BEAN CROQUETTES

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.

LENTIL CROQUETTES

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes.
• Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F.
• To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes.
• To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro.
• Preheat the oven to 375 degrees F.
• Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes.
• Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl.
• Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy.
• Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.

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.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.