While not as nice as the previously posted okara-rice croquettes, I think these okara-bean croquettes are nice in their own way. I do think they're sort of bland, which is rectified easily enough by a light application of salt. The person I live with, however, deems them to be "totally bland." Perhaps these could benefit from additional seasonings or a doubling of soy sauce. Perhaps this recipe isn't quite "there" yet, but I do think it's worth documenting.
This recipe should make about eight croquettes.
1 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 red bell pepper, finely diced (about 3 oz.)
1/4 cup finely chopped cilantro
1/2 cup okara
1/4 cup finely chopped walnuts
2 Tablespoons sunflower seeds (shelled, of course)
1 Tablespoon vital wheat gluten
1 Tablespoon rice flour
1/3 cup whole wheat flour
1 Tablespoon soy sauce
a few grinds black pepper
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).
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: I'm not sure the vital wheat gluten and rice flour did anything that the whole wheat flour didn't already do; they might have been unnecessary additions. Also, I think the whole wheat flour might have contributed to the slight blandness, but it was necessary to dry the mixture out and hold it together. I think some tinkering could be done with the ratio of flour to the rest of the mixture; less flour might bring out the other flavors a little better.