To make this a Gluten Free recipe use your own breadcrumbs from the gluten free bread that you use.
Black Bean Croquettes with Fresh Salsa
From EatingWell: January/February 2008
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.
61 Reviews for Black Bean Croquettes with Fresh Salsa
These turned out great! I added a diced jalapeno to the salsa, used a combination of chipotle, cayenne and regular chili powder (and more than called for) and replaced the salt with adobo seasoning. I also squeezed a fresh lime over the whole thing before serving which added some extra flavor. The salsa was great, I will definitely be making it on it's own. I didn't have any trouble with these keeping their shape. My meat-eating husband loved them too! This recipe is a keeper!
Brittany, Philadelphia, PA
These were fabulous. I prefer to make them more like a patty so that I can use the leftovers on a hamburger bun as a Mexiburger with smashed avocados and the pico de gallo on top of the patty. One thing that surprises me is that Eating Well continues to publish recipes with canned food items. Given the recent bad press about Bisphenol A (BPA) which is highly suspect in contributing to obesity and other serious medical problems in humans. Instead of canned beans, boil up a pot of your own dried beans and freeze in 2-cup portions. Just make sure the beans are "refrigerator cold" if you are using freezer bags before portioning out and freezing. Hot foods and plastics are a no-no.
These are awesome! I had no problem with them keeping their shape- they come out round and delicious! A wonderful, quick meal, and it even reheats well for lunch the next day. Ever since I first tried them I have them at least once every two weeks! Definitely a must try!