Sunday, August 11, 2013

Black Bean & Walnut Croquettes

In his pre-vegan days my husband was very fond of salmon croquettes especially the ones his mother used to make when he was growing up. When I came across the recipe for "Black Bean & Walnut Croquettes" (page 267) I was hopeful these might become a new favorite for him, something to fill in the gap and augment his original memory of this dish. Of course, nobody can compete with Mom, especially in the kitchen, but I dare say we have found a very suitable and delicious alternative to call upon in the future. These croquettes are made from ground walnuts, green onions, black beans, and gluten (plus additional herbs and spices) which are shaped into small plump patties, coated in breadcrumbs (I used the panko variety for extra crunch), and (if you follow the recipe) fried in oil. Rather than frying them, I omitted the two tablespoons of oil and baked the croquettes on a non-stick baking sheet. The addition of the gluten adds a nice chewiness to the croquettes, along with the walnuts (which also add richness). I prepared a simple cocktail sauce of ketchup, hot chili paste, horseradish, and sugar for dipping each bite into. This dish will definitely make its way to our table on a regular basis.
"Keeping it McDougall Friendly" checklist:

ü Rather than frying the croquettes in oil, bake on a dry non-stick baking sheet, or line a baking sheet with parchment paper.
ü  Use whole-grain, oil-free breadcrumbs. Panko crumbs are usually a good option, but check the label, as some brands have begun adding oils to the ingredients list.

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