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Monday's Leftovers: Black Bean Croquettes With Salsa

YumSugar — Mon, 26 Jan 2009 07:45:07 -0800

So you've got leftover legumes in the pantry. Don't pigeonhole canned beans by turning to the same staples, like chili, tacos, or beans and rice; instead, venture out of your realm to try another low-maintenance dish, like these black bean croquettes, topped with zesty salsa fresca.

Not only are they a nice break from the monotony of Winter stews, but they're also healthful and inexpensive to prepare. To make this recipe in under an hour, read more.

Black Bean Croquettes With Fresh Salsa
From Eating Well

Ingredients

2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced

Directions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Serves 4.

Nutritional information per serving: 405 calories, 12g fat, 0 mg cholesterol, 61g carbohydrate, 16g protein, 16g fiber, 438mg sodium, 621mg potassium

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Fast & Easy Dinner: Salmon Croquettes with Rémoulade

partysugar — Fri, 09 May 2008 09:32:25 -0700

Who says you can't have a fancy dinner on a Friday night after work? This light, French style dish is elegant, simple, and quick to put together. A rémoulade is a classic sauce made with mayonnaise, mustard, and capers. The tangy sauce makes a wonderful companion to the pretty salmon cakes. Serve with chilled white wine for a luxurious start to the weekend. To look at the recipe - which is from our friends at Get more recipes at MyRecipes.com - read more.

Salmon Croquettes with Remoulade
From Cooking Light

Ingredients

Rémoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce
Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)

Get more recipes at MyRecipes.com

Directions

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes.
Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
Meanwhile, combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Serves 4 (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

Nutritional Information: CALORIES 273(30% from fat); FAT 9.1g (sat 3g,mono 2.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 43mg; CALCIUM 91mg; SODIUM 743mg; FIBER 3.2g; IRON 1.1mg; CARBOHYDRATE 26.7g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Salmon Recipes

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All the New's That's Fit to Eat - June 18, 2008

partysugar — Wed, 18 Jun 2008 11:15:53 -0700

Happy goats make the most delicious goat cheese, which is perfect for making croquettes! - Boston Globe
With a little planning you can make a gourmet meal even while camping. - Los Angeles Times
Paletas are Mexico's refreshing fruity take on the Popsicle. - New York Times
If Popsicles aren't your thing, cool down with horchata. - Washington Post
Learn how to cook with whole-grain pastas. - The Press Democrat
A Provencal-style feast is perfect for celebrating the Summer solstice. - San Francisco Chronicle
Use global flavors to update classic chips and dip. -Chicago Tribune
It's harder than it looks to be a good sever. - Sacramento Bee
Make proper use of the season's best watermelon. - Dallas Morning News

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