These croquettes were made with simple ingredients that we almost always have around the house. Black beans, sunflower seeds, and pink peppercorns were the main components here, but lemon juice, sesame seeds, and ground coriander added a lot of flavor as well. Pink peppercorns and coriander are both fragrant and delicate seasonings, and they paired up just perfectly to create a sparkling flavor combination.
We served the croquettes with steamed cauliflower, a mix of brown rice and quinoa, and a tomato sauce seasoned with sage. Simple flavors of the accompaniments combined really well with the more complex black bean croquettes.
Black Bean Croquettes:
- 4 dl cooked black beans
- 1 dl sunflower seeds, lightly toasted
- 1 tablespoon freshly squeezed lemon juice
- 2 big cloves garlic, pressed
- 1 teaspoon ground coriander seeds
- 1 teaspoon sugar
- 3/4 teaspoon salt (or to taste)
- freshly ground black pepper
- 1 teaspoon pink peppercorns
- 4 tablespoons spelt flour
- 1 dl sesame seeds
- canola oil for frying
To make the dough, I placed all the ingredients except for spelt flour and sesame seeds in a bowl, and mixed them with our immersion blender until smooth. Then I mixed in the spelt flour with a fork. Now, I formed the dough into 17 small croquettes with the help of our measuring tablespoon, dipping it in cold water in between each croquette, and then rolled them in sesame seeds to cover.
Heikki heated the canola oil in a frying pan on medium-high heat, and then fried the croquettes in two batches, for a few minutes on each side, until they had browned. Then we drained them on a piece of paper towel to get rid of excess oil.
Tomato Sage Sauce:
- 2 dl tomato sauce (passata type)
- 1 dl oat cream
- 1 teaspoon canola oil
- 1 onion, finely chopped
- 2 cloves garlic, pressed
- 1/2 teaspoon dried sage
- 1 teaspoon sugar
- 3/4 to 1 teaspoon salt
- freshly ground black pepper to taste
Heikki fried the onion in the oil until translucent, then added the rest of the ingredients except for black pepper, and let the sauce simmer for about 30 minutes. Then I puréed it with our immersion blender, adjusted the saltiness, and seasoned it with freshly ground black pepper.