Bean croquettes with mint, thyme, and oregano

Instructions

1. In a frying pan, heat half the oil and add the crushed garlic cloves, mint, oregano and thyme. Leave for a few minutes over a low heat until the oil absorbs the flavors. Add the drained beans. Stir and add the vinegar, salt, and pepper. Cook on the hob until the liquid evaporates.
2. Remove the pan from the heat. With a fork or potato press, smash 2/3 of the mixture. Leave the remaining beans whole. Transfer to a bowl, add the grated parmesan. Mix well. Refrigerate for at least 30 minutes to cool well and firm up.
3. With your hands, form balls with the size of a large walnut.
4. Beat the egg in a bowl. In another, put the flour, and in the third breadcrumbs with the paprika. Roll each ball first into the flour, then into the egg and finally into the breadcrumbs. Coat well on all sides.
5. In the casserole with a diameter of 17-18 cm, put 2 cups of sunflower oil. Heat the oil and fry the croquettes - 4 balls at a time. Fry until golden for 3-4 minutes on a moderate heat.
6. Serve hot or cold with yoghurt mint sauce. Make sure to reserve 4 balls for your Lunchbox.

• Servings : 5
• Ready in : 30 Minutes
• Course : Appetizers, Lunchbox Menus, Main courses
• Recipe Type : 90 day diet, Appetizers, beans and brews, Finger foods, Left overs-great overs, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect
• Ingredient : Apple cider vinegar, Beans, Bread crumbs, Dried oregano, Eggs, Flour, Fresh mint, Garlic, Ground black pepper, Mint, Oil, Parmesan cheese, Red pepper, Salt, Thyme