Preparation Time
50 minutes
Note
This is a highly protein-rich dish, very Cuban and easy to make. Unlike other croquettes, they do not contain béchamel, which makes them much easier and quicker to prepare. Additionally, they are suitable for vegetarians and are part of what is known as recovery cooking, ideal for not wasting leftover cooked beans before making congrí.
Ingredients
- 2 cups (about 300 ml) of cooked black beans (canned ones can be used, which contain less liquid and more beans)
- 2 small onions or 1 large one
- 4 cloves of garlic
- Oregano to taste
- Cumin to taste
- Salt to taste
- Chopped fresh parsley
- Wheat flour
- 1 egg
- Bread crumbs
- Frying oil
- 3 tablespoons of olive oil
Instructions
Preparation
1. Prepare the base
Mash the cooked beans with a fork until you achieve a puree. Set aside.
2. Prepare 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 comes away from the bottom (about 10 minutes).
3. Form the croquettes
- Transfer the mixture to a tray or flat plate and let it cool.
- Add the chopped fresh parsley and mix it well.
- Using a spoon, shape the croquettes.
- Coat them first in flour, then in beaten egg, and finally in breadcrumbs.
4. Fry
- Heat plenty of frying oil.
- When it's hot enough, add the croquettes and fry them quickly until they're golden brown. Remember: the filling is already cooked; you just need to brown the coating.
Serve them with ketchup, mayonnaise, garlic sauce, or your favorite! They are perfect as an appetizer, snack, or side dish!
Servings
16 units