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  • Jefferson Adams
    Jefferson Adams

    Bacon and White Bean Croquettes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    If you're having a craving for something fried, delicious, original and gluten-free to liven up your dinner, then consider these bacon and white bean croquettes.

    They're easy to make, easy to cook, and they add a savory twist to an otherwise mundane meal. I like to make them with Rice Chex, but you can also use your favorite gluten-free breadcrumbs.

    Top them with a dash of parmesan or Romano cheese, and serve with meat dish like pork or lamb chops, and a salad, for a delicious meal.

    The finished bacon and white bean croquettes. Photo: CC--su-linIngredients:
    2 cups cooked or canned white beans, drained (set aside a few tablespoons of liquid from drained beans)
    ½ cup onion, chopped fine
    ⅓ cup crushed Rice Chex, or fresh gluten-free breadcrumbs
    ¼ cup dried or fresh parsley, minced
    ½ teaspoon of black pepper
    1 egg, lightly beaten
    2 strips of crisp bacon, chopped fine
    1 to 1½ tablespoon of hot sauce (optional)
    1 cup peanut oil (use other oil as needed)
    parmesan or Romano cheese, grated (as desired)
    salt to taste

    Directions:
    Heat oven to 200°F.

    Mash the beans, but leave them lumpy. Add bean water as necessary to even out the paste.

    Combine beans, bacon, onion, egg, parsley, salt, and pepper. Mix well.

    Add crumbs (I like Rice Chex best, but it's important to crush them well) or cornmeal little by little until you can shape the mixture by hand.

    Shape the mixture into patties, and cook in lightly oiled pan, 3-5 minutes each side or until golden brown on each side.

    Warm patties at 200°F until they are all cooked. Top with grated parmesan or Romano cheese and serve.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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