Butter Bean Croquettes

by Sam Bilton on October 14, 2013 No comments

Serves 4 – 6

Cooking the beans for 10 minutes before you puree will give theses croquettes a smoother texture.



  • 2 x 410g tins butter beans in water
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 45g grated parmesan
  • Juice ½ lemon
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp snipped chives
  • Seasoned flour
  • 100g fresh white breadcrumbs


  1. Place the beans and their liquid in a saucepan. Bring to the boil then simmer for 10 minutes. Drain the beans then place in a food processor while still warm.
  2. Gently heat the oil in a small frying pan and fry the garlic until softened and lightly coloured. Add the garlic and oil to the beans in the food processor along with 1 egg, the lemon juice and the parmesan. Process until you have a smooth paste. Add the parsley and chives then pulse to combine. Adjust the seasoning according to taste.
  3. Spoon half the puree onto a large sheet of cling film. Shape into a rough cylinder approximately 30 cm long. Repeat with the remaining puree. Place the cylinders in the freezer (keeping them as flat as possible) for 1-2 hours to firm up.
  4. Cut each cylinder into 6 pieces. Beat the remaining egg in a shallow bowl. Place some seasoned flour in a bowl and the breadcrumbs in another bowl. Dip each croquette in seasoned flour, followed by the egg and then the breadcrumbs. Deep fry at 175℃ for 5 – 6 minutes until crisp and golden. You will need to these in batches so keep the cooked croquettes warm in a (preferably) low oven while you cook the rest. Great with wild boar sausages with cider and chestnuts.
Sam BiltonButter Bean Croquettes

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