400g butterbeans, 1 tbsp Rachel's Organic Greek Yoghurt, 1 leek, butter, parsley, 1 lemon, 1/2 tsp mustard, old bread, 1 egg
Greek cuisine is magnificent. I love the combination of fresh herbs and citrus flavours with savoury ingredients. These croquettes are so simple but they're packed with flavour and the beans make a nice change from potato.
1) Simmer the butterbeans in hot, salted water for 5 minutes, then strain in a colander.
2) Pulse in a blender and then parse through a sieve, leaving the shell behind and a thick almost pate like consistency in the bowl below.
3) Chop the leek and sautee in a little butter until completely soft. Stir into the bean paste along with a squeeze of lemon juice, salt, freshly chopped parsley and a little mustard and Greek yoghurt.
4) Roll the mixture into croquettes. At this stage, if you're preparing ahead you can refrigerate them until you're ready to cook.
5) Whisk an egg into a dish and pulse some stale bread in the blender to form breadcrumbs. Dip the croquette in the egg, then roll in the breadcrumbs until thoroughly coated.
6) The traditional Greek method of cooking is to fry them until the breadcrumbs crumbs are crispy. Personally I find baking them in the oven for 20 minutes at 200 degrees to be more than satisfactory and certainly more healthy!