Black Bean Croquettes

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.

Here is the link  Eating Well

And of course, my photos, comments and a little story...

Bean mixture, breadcrumbs, salsa for the bean mixture. See the problem here? Neither did I at first until I realized I was making balls without adding in the tomato mixture. One of my friends suggested that I get a cam and stream my own vege cooking shows. This is a good example of why I would make a bad "tv" chef. lol

I ran out of breadcrumbs so I had to make more to coat the last two balls. I did not find that mine were very firm, maybe more crumbs need to go into the mixture? Oh maybe adding cooked barley or rice to the mix... ?

Viola. Overall it was a tasty, filling meal. I'd add more seasoning next time. But play around with them some.