Black Bean Croquettes or Wonton Cups

By mariannefeldman

adapted from "Vegan Planet" by Robin Robertson p 279

Ingredients

• Opt add ins:
• 1 1/2 cups cooked black beans, or (1) 15 oz can, drained & rinsed
• 1 large potato, peeled, diced, cooked in water til tender & drained, fork mashed
• 1/4 cup grated onion, sauteed in oil to mellow
• 1/4 cup grated carrots
• 2 tablespoons minced fresh parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dry bread crumbs-panko
• 1/4 cup olive oil
• Optional: 1 cup pepper sauce (coulis)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 medium peppers, seeded & chopped
• 1/4 cup water
• salt & pepper
• zucchini sauteed w/garlic & oil & salt
• corn
• water chestnuts
• chopped veg

Details

Servings 1

Preparation

Step 1

Process beans, sauteed onion, carrots, parsley, salt & pepper in food processor til well blended, add mashed potato & mix thoroughly

Divide into 4 equal mounds & shape into flattened patties

Coat each with bread crumbs, refrigerate 30 mins

Heat olive oil, cook patties until golden brown, about 5 mins

Serve hot surrounded by sauce if desired

*For Wonton Cups:
added: water chopped water chestnuts, chopped snow peas
added: zucchini sauteed w/garlic, salt & oil, corn
Spray cupcake liners w/Pam, layer 2 wontons in cupcake liner, fill with bean mixture, sprinkle tops w/panko bread crumbs& spray w/Pam
Bake at 350 til wontons are browned

Optional pepper sauce (Coulis):
Heat olive oil in skillet, add onions & peppers, cook til softened, about 5 mins
Add water, salt & pepper to taste, cook til vegs very soft, about 15 mins
Process til smooth & use to surround croquettes or use as dipping sauce