Recipe
Black Bean Croquettes
Crispy on the outside and creamy on the inside black bean croquettes, without béchamel. Ideal for using up leftover beans.
- Preparation30 min
- Cooking20 min
- Total time50 min
- Servings16 croquettes
- DifficultyEasy
These black bean croquettes are easy to prepare, full of flavor, and perfect for using up the beans left over from congrí. Crispy on the outside, creamy on the inside and with the fresh touch of parsley, they become an irresistible snack or side dish.
Serve them piping hot with your favorite sauce and enjoy a homemade, healthy bite full of Cuban tradition.
Ingredients
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Method
Prepare the base
- Mash the cooked beans with a fork until you obtain a puree. Set aside.
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Make the sofrito
- In a pot or deep skillet, heat the olive oil.
- Sauté the chopped onion with the garlic, oregano, cumin, and salt.
- When the onion is softened, add the bean puree and cook over medium heat, stirring constantly, until the mixture pulls away from the bottom, about 10 minutes.
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Form the croquettes
- Transfer the mixture to a tray or flat plate and let it cool.
- Add the chopped fresh parsley and mix well.
- With the help of a spoon, form the croquettes.
- First coat them in flour.
CiberCuba - Then pass them through the beaten egg and, finally, through breadcrumbs.
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Fry
- Heat abundant oil for frying.
- When it is very hot, add the croquettes and fry them quickly until golden. Remember: the dough is already cooked, you only need to brown the coating.
- Serve them piping hot with ketchup, mayonnaise, garlic sauce, or whichever sauce you prefer.
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