Bean croquettes

serves 6
ingredients
600g/11⁄4lb canned cooked red
kidney beans, drained
4 tablespoons butter
1 teaspoon vinegar
1⁄4 teaspoon dried ground bay leaf
1 egg
12 tablespoons dried breadcrumbs
vegetable oil for deep-frying
salt and freshly ground
black pepper
• Blend the beans in a food processor until they form a smooth paste. Add
the butter, vinegar and bay leaf. Season with salt and pepper. Blend for
2 minutes. Separate the mixture into 12 portions shaped like fingers.
• Beat the egg with some water, and put in a shallow dish. Put the
breadcrumbs in another shallow dish.
• Coat the fingers, or croquettes, first with the egg, then with the
breadcrumbs. Repeat the egg and breadcrumbs process to ensure that
the croquettes are well coated. Chill for 1 hour.
• Heat enough oil for deep-frying in a heavy frying pan over a mediumhigh
heat. When the oil is hot enough, deep-fry the croquettes until
golden brown. Remove from the pan using a spatula or slotted spoon,
and drain on kitchen paper. Serve hot.