Prep 15 mins
Cook 15 mins
This recipe definately needs your favorite sauce along with it or they are quite bland.. With a tasty sauce they make a wonderful budget stretcher
- 1 medium onion, diced
- 1 cup canned pinto beans, mashed
- 1 1⁄2 cups raw carrots, grated
- 1⁄2 cup fresh breadcrumb
- 1⁄4 teaspoon dried sage
- salt and pepper
- Combine all the ingredients& mix well.
- Form into 1 1/2" balls.
- bake on an ungreased cookie sheet at 375 for 15-20 minutes.
- Serve with your favorite sauce.
I tried this recipe for something to do with a bunch of extra carrots I had bought. The recipe as is, is quite bland. I added some vegi-broth base (powder) to the mix and also served with a side sauce. Don't be fooled....these little guys are VERY filling.
I was looking for something different for Thanksgiving dinner, these croquettes were great!!I added some spices to "kick 'em up" a bit, Hungarian paprika and a touch of red pepper flakes. Also used rinsed mashed red kidney beans, because that was what I had on hand. Left everything else as instructed, including the sage. I ended up with 8 croquettes, the two of us ate 2 each, so we'll see tomorrow how they reheat. I did bake them a little longer than instructed, about 30/35 minutes,'til they had nice crispy edges but still soft in side. We will certainly make these again, we enjoyed them without a sauce. Thanks for sharing Bergy, Very Gooooood!!!
I added a jalapeno apricot sauce on top when they were done, and they were great. They are very filling. Had to cook it for about 30 minutes to get them crispy outside and gooey inside.