beans-and-rice croquettes

Rice croquettes, bean croquettes, and now beans-and-rice croquettes. After this, I think my croquette phase will be over. Of the three, the rice croquettes were my favorite, but these were the most tenacious, and just might be able to withstand the pressures of a veggie burger's life. I think I will try eating the leftovers between two pieces of bread with all the sandwich fixings.

This recipe makes about six croquettes.



Put
3/4 cup cannellini beans
into a bowl and smash them up with a fork or potato masher. They don't need to be completely pureed; some chunks are fine.

Into the same bowl, add
1/4 cup finely chopped cilantro
1 small carrot, shredded (about 1.75 oz.)
1/2 cup sweet brown rice
1/4 cup okara
1 Tablespoon vital wheat gluten
2 Tablespoons sunflower seeds (shelled)
1 Tablespooon vegan Worcestershire sauce (check the label -- it should say it's vegan)
1 tsp. salt
1 tsp. soy sauce
1/4 cup whole wheat flour
and combine ingredients thoroughly.

Using a 1/4 cup measuring cup, scoop out 1/4 cup of the mixture and form it into a thin patty (maybe 1/2 inch thick).

Heat some
olive oil
over medium heat in a pan. Enough oil to coat the bottom of the pan -- not so much that you're deep-frying the croquettes. Place the patties on the oil and cook for a few minutes, until that side is golden brown. Then flip them over and continue cooking until the other side is golden brown.



Remove from pan and allow to drain on a paper towel. Eat warm.

Verdict: The person who thought my last croquettes were "totally bland" thought these were great. I liked them too, although they were a skosh too salty for my tastes. I'm looking forward to seeing how they work out playing the role of a veggie burger. I think they might be even better with kidney beans or black beans, just because those beans seem to have a more distinctive flavor than cannellini beans.