Tuesday, 11 May 2010

Cannellini bean croquettes

My mum has come to stay to cheer me up: today we went shopping for some new jeans and this evening she came along to life drawing with me. Last night I made her these cannellini bean croquettes. We had them with sautéed charlotte potatoes and Lincolnshire asparagus dressed with olive oil and sherry vinegar.

N.B. these are also scrum with a potato salad.

Am too depressed to write more now, as I have just heard that David 'single-buttock' Cameron is our new Prime Minister. Tonight the last flicker of hope gutters in souls all over Britain. Tomorrow the slash and burn begins...

Click below for the recipe after the jump.

Canellini bean croquettes:

2 400g tins of cannellini beans
1 clove garlic
Small bunch of flat leaf parsley, finely chopped
Juice of half a lemon
75g stale white bread made into breadcrumbs in a blender
A couple of tablespoons of sunflower oil for frying

Crush the garlic to a paste with salt in a pestle and mortar. Drain and rinse the beans and place in a bowl with the garlic and lemon juice. Mash the bean mixture until they hold together but are still quite chunky. I use the pestle to do this, but you could use a potato masher or a fork. Stir in the parsley.

Take spoonfuls of the mixture (somewhere between the size of a walnut and a golfball), form into stubby sausage shapes and roll in the breadcrumbs to coat. Dust with flour and place in the freezer until firm (they cook brilliantly from frozen).

Heat the oil in a non-stick frying pan and fry the croquettes until golden brown, turning them so that they are done on all sides. Serve and enjoy.

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