Sunday, July 29, 2012
I've been making these croquettes a lot lately, I never use black eyed beans though, and substitute whatever I have on hand so far I've tried kidney beans, chickpeas and cannelloni beans. They are so versitile too, each time we have served them in a different way, one night we had them with pasta and tomato based sauce and a cheesy sauce, another night with mashed potatoes and gravy and last night we took them to a potluck with a tangy dipping sauce. They freeze really well too. I recommend doubling or tripling this recipe and freezing what you don't need.
Black-eyed Pea and Quinoa Croquettes from vegan with a vengeance
1 1/2 cups cooked black-eyed peas, drained, or 1 can, drained and rinsed
1 tbsp olive oil
1 tbsp soy sauce
1 cup cooked quinoa, at room temperature
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp paprika
For the bread crumb coating:
1/2 cup bread crumbs (I used gf breadcrumbs)
1/8 tsp sea salt
Few dashes of black pepper
1/2 tsp finely grated lemon zest
2 tsp olive oil
Preheat the oven to 170°C (350°F) degrees. Mash the black-eyed peas (or whatever beans you subsitute) and combine with the olive oil and soy sauce until just blended. I made it with food processor last night but they become too soft. Add the quinoa and spices and combine the mixture. You should be able to mould them into balls that readily stick together.
In a small bowl, mix together all the ingredients for the breading. Spray a baking pan with a little oil. Form the croquettes into walnut-sized balls. Gently roll the balls between your palms 3-4 times, then flatten out the ends so that the croquettes resemble marshmallows. Coat each ball with the bread crumbs and place on the baking sheet. When all the croquettes have been formed, spray lightly with oil. Bake for 40 minutes, turning once after 20 minutes.
Excuse this slightly blurry pic