I made this last night for my family, and it turned out wonderful! I added 2 large cloves of garlic, a jalapeno pepper, and the juice from 1/2 lime to the tomato mix. I also went heavy on the chili powder because I prefer spicy food. I had no problems with the croquettes holding their shape, or running out of bread crumbs. Can't wait to do this again in the summer with fresh corn and veggies, and I'll probably use dry beans as opposed to canned. I used both cans of black beans, and didn't have any of the problems others had mentioned. I also used a cuisinart to smash the beans, much faster!
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.
62 Reviews for Black Bean Croquettes with Fresh Salsa
This was really easy to make, tastes great and is very healthy. I added garlic, roasts while in the oven so adds a great flavor. I also added jalepenos, for a bit of extra spice, adds a nice dimension to the texture as well. I will definitely be making this for a potluck.
I made this for the first time for guests and it got rave reviews. I was surprised at how delicious it was myself. I did make some changes to suit my own tastes along with some recommendations from previous reviewers.
I used 1 can of beans instead of 2, petite diced canned tomatoes instead of fresh and didn't use either chili powder or cilantro. I also used seasoned breadcrumbs instead of plain and did not add EVOO to the breadcrumbs. They held their shape well and were delicious. I will definitely make this again as it was very easy. The only annoying part was mashing the beans with a fork; very tedious.
The "salsa" was amazing and I was sad to see that there was so little left over. I will definitely make it again but increase the "salsa".
This is a great recipe! The only changes I made were:
1/3 cup Lays Baked Tortilla Chips, processed into crumbs instead of bread crumbs; 3/4 tsp cayenne pepper; no salt. I did not press bean ball into more crumbs & I served them w/coleslaw. My son drizzled Light Ranch dressing on his. Everyone loved them -- will definitely be making more often & will not be buying black bean burgers any longer :)
This is a great recipe. I followed the recommendations of others and used one can of black beans, and spiced up the salsa with some lime juice, garlic, and jalapeno. My avocado was over-ripe, so I made some guacamole as a second side (mashed avocado, garlic powder, spoonful of salsa, and lime juice). Very tasty. Good as a stand-alone small dinner. And leftovers kept well for a few days.