Two-Bite Little Bean Croquettes

Categories: Appetizers

Serves: 8 Servings

Ingredients:

2 c Cooked Idaho red; pink or
-pinto beans, drained and
-mashed white hot
2 tb Minced onion
1/2 ts Oregano
1 cn Peeled green dillies; (4
-oz.) drained and chopped
-fine
1/4 c Grated Parmesan cheese
1/4 lb Sharp-aged natural cheddar;
-provolone or Monterey jack
-cheese
Fine bread crumbs for
-breading
1 Egg; beaten with 1 Tbl water
Oil or shortening for deep
-frying

Instructions:
Combine mashed beans, seasonings, Parmesan cheese, adding salt if
necessary. Put In refrigerator to chill thoroughly before shaping into
small balls. Place a small cube of cheese of your choice in the center of
each. Cover cheese with bean mixture. Roll these small balls in bread
crumbs, then In than in egg water mixture and again in bread crumbs. This
may be done early in the day or the day before. Just before serving, fry in
deep fat or oil heated to 380 degrees F. When brown, drain on paper towels.
May be served from chafing dish or container over candle warmer so they
will be hot. Provide cocktail picks. This mixture may be made into 6 to 8
croquettes to be used as a main course dish. Yields: 6 to 8 servings.
Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary."
on Jan 5, 1998

Previous: Two-Berry Yogurt Shake | Next: Two-Cheese Fettuccine Primavera