Boston Baked Bean Croquettes

A thrifty way to recycle leftover beans into something new and perfect for OAMC cooking. Serve with tomato ketchup. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 2  cups  baked beans
• 1  onion, peeled and minced
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg, well beaten
• 2  tablespoons water
•  cracker, finely crumbed
•  oil or   fat, for frying

Directions

1. Mash the beans with a fork; work in the onion, salt and pepper.
2. Shape into croquettes.
3. Mix the egg and water.
4. Preheat oil or fat to 375F in a large skillet or fryer.
5. Roll the croquettes in the cracker crumbs, then in egg wash, followed by another roll in cracker crumbs.
6. Fry croquettes in hot fat until delicately browned, about a minute; drain on paper towels.