BLACK BEAN CROQUETTES
A great vegetarian dinner idea, our black bean croquettes are made with Progresso black beans and corn and served with fresh made salsa.
Provided by By Angie McGowan
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.8, Carbohydrate 62.6 g, Fiber 12.4 g, Protein 14.7 g, SaturatedFat 0.1 g, ServingSize 1 Serving, Sodium 891.2 mg, Sugar 13.2 g
SALMON CROQUETTES WITH BLACK BEAN VINAIGRETTE
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.
- Heat oil to 375 degrees.
- Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.
- To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
- Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.
BLACK BEAN CROQUETTES WITH FRESH SALSA
These are so tasty and have a great texture. The salsa makes them taste really fresh and I love that they're baked instead of fried.
Provided by heather.steeves
Categories Black Beans
Time 40m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 12
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.
BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES
You can do croquette or burger shapes, they'll still taste yummy! If you're vegan, leave out the cheese and egg. The 'time to make' doesn't include the time the mixture has to sit in your fridge! Goodness knows where I got this recipe from - the card I wrote it on dates from the early '80s!
Provided by Tina and Dave
Categories Lunch/Snacks
Time 20m
Yield 8 croquettes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 41.4, Sodium 201.7, Carbohydrate 10.7, Fiber 0.7, Sugar 1, Protein 6.3
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FIVE INGREDIENT BLACK BEAN CROQUETTES
From healthyseasonalrecipes.com
Estimated Reading Time 8 mins
- Pulse beans and salsa in a food processor fitted with the steel blade attachment until it forms a coarse paste. Add egg, and pulse 4 to 5 times. Scrape sides and add 1 ½ cups bread crumbs. Pulse, scraping sides as needed until incorporated but not too smooth.
- Divide mixture into 12 croquettes, 2 generous tablespoons each. Place the remaining ¾ cup bread crumbs in a shallow dish and roll the croquettes into the breadcrumbs. Set aside.
- Heat oil in straight-sided skillet or saucepan over medium high heat until 350 degrees F. Gently lower 6 croquettes 1 at a time into the hot oil. Let cook, flipping once with a slotted spatula, until the breadcrumbs are deeply golden and the croquettes are hot all the way through, 4 to 6 minutes. Remove from oil and set on a paper towel lined plate. Repeat with the remaining 6 croquettes, adjusting heat to make sure oil temperature remains around 350 degrees. Serve hot with salsa.
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- In a food processor, add black beans, onion, cumin, oregano, smoked paprika, 1/4 cup Califia Farms Oat Barista Blend, 1/4 bread crumbs, salt and pepper. Pulse until well combined. Transfer filling to a bowl and place in the fridge for 10 minutes.
- Remove the filling from the fridge. Form logs from the mixture. Repeat until you have all the croquettes done. Set aside.
- In a bowl, add the rest of the Califia Farms Oat Barista Blend. In another bowl, add the rest of the bread crumbs. Dip each croquette in the oat milk and then coat in bread crumbs.
- In a saucepan, heat enough avocado oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes. Remove croquette from oil and drain on paper towel lined plates.
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