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Lima-Bean and Cheese Croquettes


Serve these croquettes with a home-made sauce such as Tomato Relish or Date and Tamarind Sauce or with plain yogurt.
 

BEAN SOAKING TIME: overnight
PREPARATION TIME: about 25 minutes
FRYING TIME: 15 to 20 minutes
YIELD: 1 dozen large croquettes

 

Croquettes
1 cup (250 ml) lima beans, soaked overnight in 3 cups cold water
1/2 cup (125 ml) carrots, coarsely shredded
3/4 cup (185 ml) cooked corn kernels
1/2 cup (125 ml) zucchini, coarsely shredded
21/2 cups (625 ml) wholemeal bread crumbs
11/2 cups (375 ml) grated cheddar cheese
2 cups (500 ml) cold mashed potatoes
1 tablespoon (20 ml) ground dry-roasted sesame seeds
11/2 teaspoons (7 ml) yellow asafoetida powder
21/2 teaspoons (12 ml) salt
1/4 teaspoon (1 ml) black pepper
1/4 teaspoon (1 ml) nutmeg
1 tablespoon (20 ml) fresh lemon juice
2 tablespoons (40 ml) chopped fresh parsley
1 tablespoon (20 ml) chopped fresh coriander leaves
ghee or oil for deep-frying
Batter
1 cup (250 ml) plain flour
11/2 cups (375 ml) water
1/2 teaspoon (5 ml) salt
 

1. Drain the lima beans. Boil them in unsalted water until soft. Drain them and mash them coarsely.
 

2. Combine all the croquette ingredients (except 11/2 cups [375 ml] bread crumbs) in a large bowl. Mix well. Form into 1 dozen croquettes about 6.25 cm x 2.5 cm x 2.5 cm (21/2 inches x 1 inch x 1 inch).
 

3. Combine the flour and salt and add enough cold water to whisk into a smooth batter with the consistency of thin cream.
 

4. Heat the oil or ghee in a deep wok or pan. When the ghee is hot 185C/365F, dip a few croquettes in the batter, shake off the excess, roll them in bread crumbs, and carefully lower them into the hot oil. Deep-fry until golden brown and crisp. Remove and drain on paper towels. Repeat until all the croquettes are fried. Serve hot.