Two-bite little bean croquettes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Idaho red; pink or pinto beans, drained and mashed white hot |
| 2 | tablespoons | Minced onion |
| ½ | teaspoon | Oregano |
| 1 | can | Peeled green dillies; (4 oz.) drained and chopped fine |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | pounds | Sharp-aged natural cheddar; provolone or Monterey jack cheese |
| Fine bread crumbs for breading | ||
| 1 | Egg; beaten with 1 Tbl water | |
| Oil or shortening for deep frying | ||
Directions
Combine mashed beans, seasonings, Parmesan cheese, adding salt if necessary. Put In refrigerator to chill thoroughly before shaping into small balls. Place a small cube of cheese of your choice in the center of each. Cover cheese with bean mixture. Roll these small balls in bread crumbs, then In than in egg water mixture and again in bread crumbs. This may be done early in the day or the day before. Just before serving, fry in deep fat or oil heated to 380 degrees F. When brown, drain on paper towels.
May be served from chafing dish or container over candle warmer so they will be hot. Provide cocktail picks. This mixture may be made into 6 to 8 croquettes to be used as a main course dish. Yields: 6 to 8 servings.
Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@...> on Jan 5, 1998