From the page: Yesterday's beans have a future
Idea 4
Fried bean croquettes
Frying bean pastes is a tradition in many kitchens around the world, like the chickpea falafels of the Middle East. The logic is the same: cooked starch acts as glue, and an egg or flour binding gives structure so the croquette firms up in hot oil without falling apart.
What you need
- 1 cup of cooked beans, drained
- 2 tablespoons of wheat flour or breadcrumbs (more for coating)
- 1 egg
- Half an onion, finely chopped
- Garlic, salt, pepper, and parsley to taste
- Oil for frying
How to make it
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1
Mash the beans with a fork or blend lightly, leaving small chunks — textured dough yields tastier, less compact croquettes.
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2
Mix in the egg, onion, garlic, and seasonings — the egg is the agent that binds everything when heated.
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3
Add the flour gradually until the dough can be shaped by hand without sticking; if too soft, add more flour.
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4
Shape balls or croquettes and roll them in breadcrumbs — this extra crust protects the inside and creates crispiness.
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5
Fry in very hot oil (a drop sizzles right away) until evenly golden, turning so both sides cook.
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6
Drain on paper towels to remove excess oil.
Finishing touches
Freeze the shaped raw croquettes to fry later — they keep for up to 3 months. They're great as a snack with lemon yogurt sauce.
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