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- Bacon and White Bean Croquettes (Gluten-Free)
Bacon and White Bean Croquettes (Gluten-Free)
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.
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
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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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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