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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
Instructions
- 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.
