Tuscan White Bean Croquettes w/Lemon-Garlic Glaze

By • August 27, 2013 2 Comments

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Author Notes: I really enjoy a good vegetarian meal, and this dish is not only meat-free but tasty and filling as well, and when cold, the croquettes are excellent with melted white cheese (monterey jack or mozzarella) on a toasted bun. Be sure to use fresh basil and garlic as this helps to give them their unique flavor. I serve these with a rainbow pasta with fresh eggplant, peppers, basil and tomatoes from our garden, and a sprinkle of romano cheese. A chilled white wine makes the perfect accompaniment along with a crusty Italian loaf warm from the oven. Buon appetito!BeijingRose


Serves 4

Tuscan White Bean Croquettes

  • 1 can of white beans
  • 1 cup cup white rice, warm
  • 1/2 cup Italian bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons salted butter
  • 2 tablespoons flour
  • 5 cloves fresh garlic, sliced
  • 1 cup fresh basil, minced
  • 1/2 onion, finely minced, with a pinch of salt
  • flour for dredging
  1. Drain the beans and mash well. Add the warm rice and beaten eggs with a pinch of salt--stir until well blended. Add the Italian Italian breadcrumbs and minced onion with salt and blend. Set aside.
  2. Melt the butter in an iron skillet and add the flour, stirring with a metal whisk over medium heat. Cook until butter turns a light to medium golden brown color.
  3. Add the sliced garlic and minced fresh basil and stir until softened, then add all to the bean mixture and blend well. Refrigerate for 30 minutes until chilled
  4. Form the mix into 8 balls (it may be sticky so flour your hands), flatten slightly and shape into patties. Spray the skillet with butter spray and fry the patties on medium heat for about 5 minutes on each side until browned. Place patties in a glass baking dish sprayed with Butter PAM, and bake for another 20 minutes.

Garlic-Lemon Glaze

  • 1 tablespoon salted butter
  • 4 garlic cloves, sliced
  • juice of one whole lemon
  • 1 rounded TBSP corn starch
  • 1 cup COLD water
  • white pepper and salt to taste
  1. Melt the butter in an iron skillet then toss in the sliced garlic; cook over medium heat until the butter starts to deep gold and the garlic is lightly browned.
  2. Roll the lemon and mash it with your hand (to make it juicy), cut in half then squeeze the juice into the pan with the garlic. Sprinkle with white pepper and a pinch of salt.
  3. Mix the cornstarch with the cold water and stir until completely blended, then pour into the pan with the garlic and butter and whisk gently over medium heat until the sauce thickens. Pour into a bowl to cool slightly.
  4. When ready to serve the croquettes, pour a tablespoon or two of the sauce over each croquette and garnish with lemon zest.

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