Black Bean Croquettes

Black beans are high in protein and fibre and also have strong levels of iron, potassium, magnesium and zinc which aid in keeping our bones and heart healthy. This recipe is adapted from a vegan cook book by Robin Robertson, beans themselves are very versatile and any bean would likely be suitable for use if you can't get hold of black beans.

I always use dried beans and soak them overnight before simmering for 1.5-2 hrs, canned beans would work just as well but the dried variety is more economical if you have the time and patience for the cooking ahead.

Ingredients:

1 cup cooked black beans

1/2 an onion grated

1/2 a carrot grated

6 slices roasted aubergine (about half a medium sized aubergine)

salt and pepper

(if you like spice then add a few chilli flakes too)

Pulse all ingredients in a food processor until well combined, leave some of the beans a little rough rather than completely smooth as its creates a better texture once cooked. Shapethe mix into even sized croquettes then chill for 30 minutes.

Heat the oven to 180C, place the croquettes on a baking sheet and drizzle with a little oil, then bake the croquettes for 20 minutes or until browned.

I served mine with a yellow pepper coulis, steamed brocoli and cauliflower mash. They would also work great in a bun with salad and salsa.