White Bean Croquettes

2 cups white beans cooked
1 large carrot, peeled and grated
1/2 cup oats (quick)
1/2 cup wheat germ
3 Tbsp.grated red onion
Salt to taste
1 Tbsp. garlic powder (or 1 tsp. if you are not a great garlic lover)
1 tsp. Italian Seasoning (or 1/4 each of sage powder, sweet basil, oregano, rosemary, thyme, marjoram and savory.)
3 Tbsp. olive oil
1/2 cup water
3 Tbsp. all purpose flour
3 Tbsp. sweet paprika powder

Put oats in a bowl and add the water. Let soften. In the meantime, mash the beans with a potato masher or fork, and season them
with all the ingredients, except flour. Once the oats are soft, add to the ban mixure. Mix well. Add flour little by little while you
blend, forming a soft dough. Form the croquettes. Cook in a skillet barely "painted" with olive oil, until golden brown on both sides.
Serve as is or topped with your favorite tomato sauce.

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Breaded Eggplant Crockettes

These breaded crockettes go well with just about anything! They are shown here with potatoes, but they go equally well with sweet potatoes, yams, rice, etc. They are very easy to make and really delicious!

1 eggplant, peeled and cubed
1 cup cracker meal of whatever kind you prefer (not sweet, of course!)(pulverize them in the blender)
1 Tbsp. garlic powder
1 1/2 Tbsp. onion powder
Salt to taste
2 Tbsp. sweet paprika powder
1/2 tsp. Italian Seasoning (or herb of your choice)
3/4 cup all purpose flour

Prepared tomato sauce of your choice.


In a bowl, prepare batter by mixing all dry ingredients first, then adding 1 cup soy milk and incorporate it well, avoiding lumps.
Peel eggplant and cut it lengthwise, then cut it in small pieces. Heat up a skillet with a little bit of olive oil. Put eggplant
in batter mixture then scoop out with a large spoon, drop into the skillet and extend them to the size you want them.
Let the batter set, then flip them to the other side. Cook on both sides till golden brown.

About 12 crockettes of a good size.

Serve them topped with sauce.

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