Bean croquettes







Cook Time

65-70 Min


  • 600g/11 ⁄4lb canned cooked red kidney beans, drained
  • 4 tablespoons butter
  • 1 teaspoon vinegar
  • 1⁄4 teaspoon dried ground bay leaf
  • 1 egg
  • 12 tablespoons dried breadcrumbs
  • vegetable oil for deep frying
  • salt and freshly ground black pepper
  • Blend the beans in a food processor until they form a smooth paste. Add the butter, vinegar and bay leaf. Season with salt and pepper. Blend for 2 minutes. Separate the mixture into 12 portions shaped like fingers.
  • Beat the egg with some water, and put in a shallow dish. Put the breadcrumbs in another shallow dish.
  • Coat the fingers, or croquettes, first with the egg, then with the breadcrumbs. Repeat the egg and breadcrumbs process to ensure that the croquettes are well coated. Chill for 1 hour.
  • Heat enough oil for deep-frying in a heavy frying pan over a mediumhigh heat. When the oil is hot enough, deep-fry the croquettes until golden brown. Remove from the pan using a spatula or slotted spoon, and drain on kitchen paper. Serve hot.
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