Friday, 13 July 2007

White bean croquettes.

This is something I'm part way through, so I don't know yet exactly how it'll taste. Will let you know tomorrow!

2 tins beans - cannellini beans ideally, though I'm using one tin of those and one of butter beans since I didn't have two of the former.
2 smallish red onions, chopped
1 large tbsp chopped parsley
1 tsp french mustard - grainy would be nice.
200g strong cheddar, grated.
1 egg, beaten
120g bread crumbs
2 tbsp olive oil
Salt and pepper

Fry the chopped onion in 1 tbsp of oil over a low until lightly browned. Drain the beans thoroughly while the onions cook - they need to be pretty dry. When the onions are done, mash the beans roughly with a fork and combine both with the cheese, mustard, parsley and season with plenty of pepper and a little salt (the cheese is already salty). The mixture should hold together and have the texture of stiff mashed potato. Form it into 12 croquettes, each about 2 inches long and an inch in diameter. Combine the breadcrumbs with the other tablespoon of oil. dip each croquette first into the egg and then coat in breadcrumbs, pressing them so that they stick. Chill the croquettes until you're ready to cook them.

The bit I haven't done yet:
Place the croquettes on an oiled baking sheet and drizzle with a little more oil. Bake in a preheated oven at 180
°C until brown and crispy on the outside. It'll probably take about half an hour, I imagine, but I'll let you know...

Serve with a sweet chutney or some caramelised onions, and some veg/potatoes.

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