Serves: 8
Total Calories: 103
This recipe is reproduced completely from Jane Brody's Good Food Book.
"Even children who would otherwise never touch a bean devoured these soft croquettes, which have a crisp outer shell. They are excellent as a lunch or supper entree, accompanied by a green vegetable and salad. If you have precooked the beans, the patties can be prepared quickly. Adzuki (or adzuki) beans are very small and kidney-red they are widely available in natural food stores. For added nutrients and flavor, use the potato water as part of the liquid for cooking the beans. The "batter" or patties can be fully prepared even a day ahead and refrigerated. Because the patties are soft, it is important to fry them with enough space between them so that they can be turned easily. They are easier to handle on a pancake griddle (preferably one with a nonstick surface) rather than a frying pan."
1. When the potatoes are cool enough to handle, peel, and mash them with egg white, milk, butter or margarine, and pepper.
2. Stir in the parsley and fold in the cooked beans.
3. Form the mixture into 16 patties (about 21/2 inches in diameter), coating each one on both sides with grated cheese. Place them on a flat surface on a sheet of wax paper, but not let them touch.
4. In batches on an oiled griddle or in a skillet, fry the patties until they are browned on both sides, taking care when turning them not to mush. Keep the cooked patties warm in the oven until serving time.
Food exchanges per 2 -patty serving: 1 BREAD, 1 medium-fat MEAT
This Potato-Bean Patties recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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