Looking for inspiration and sick of making the same things? Here’s a fun recipe that I developed a while back! It’s vegetarian, and full of fibre and protein. Able to freeze for two months, too!
Spicy Black Bean Croquette
3-5 cups of soaked, cooked black beans (use canned organic—2x 15oz—if you don’t have the time for dry)
1 cup of organic frozen corn (fresh if available)
1 cup of chopped fresh tomatoes or 1 cup sundried/oven dried
3-4 spring onions, chopped
1 big handful of fresh parsley
1 tsp cayenne pepper (optional; I add 2-3 tsp)
2 tsp smoked paprika or chili powder
1 tsp ground cumin
1/2 fresh jalapenos or 2 smoked chipotle pepper chopped
1/4 cup of gluten-free breadcrumbs (I like to use old bread, blended with salt and pepper)
Additional breadcrumbs for rolling croquettes in before baking.
Walnuts or mixed ground seeds work well, too!
Preheat oven to 425. Mash beans in a large bowl or food processor until smooth but still textured. Add remainder of ingredients, incorporating until everything is well combined and even. Form into 1/2 cup balls if serving as a meal, 1/4 cup if serving as an appetizer.
Arrange on pre-greased baking sheet (olive oil or coconut oil) and bake until they’re golden brown (approximately 25-30 minutes).
I love to serve with a big arugula/kale salad and some fresh salsa!
Easy two minute salsa
1 whole chopped tomato
1 whole avocado chopped
1/2 fresh lime
1/4 fresh jalapenos (optional)
small handful fresh cilantro or parsley
Mix well, season, and serve under the croquettes or on the side.