| Bean Croquettes with Fresh Salsa |
Recipe Type: Appetizer
Author:
Serves: 4
Ingredients
- 2 15-oz. cans black beans, drained & rinsed
- 1 tsp ground cumin
- 1 cup frozen corn kernels, thawed
- ¼ cup plus 1/3 cup plain dry bread crumbs, divided
- 2 cups finely chopped tomatoes
- 2 scallions, sliced
- ¼ cup chopped fresh cilantro
- 1 tsp chili powder, divided
- sea salt to taste
- 1 avocado, diced
- 1 tsp lemon juice
Instructions
- Pre-heat oven to 425 degrees.
- In a large bowl mash black beans & cumin with a fork.
- Stir in corn & 1/4 cup of breadcrumbs.
- In a medium sized bowl, combine tomatoes, scallions, cilantro, 1/2 tsp chili powder, lemon juice, & salt.
- Stir in 1 cup of tomato mixture in to black bean mixture.
- Mix the remaining breadcrumbs & chili powder in a small bowl.
- Divide the bean mixture in to balls (about 2 Tbs of mixture).
- Lightly press each bean ball in to breadcrumb mixture, turning to coat.
- Place balls on baking sheet lined with Silpat and bake balls until heated through and golden brown (about 20 minutes).
- Stir avocado in to the remaining tomato mixture to make salsa & serve with croquettes and lemon juice.
