A lovely side dish for a roast or a casserole, our Buffalo Bean Croquettes are easy to make yet incredibly moreish!
Buffalo Bean Croquettes
Made with Branston Beans
Ingredients
Makes about 20 croquettes
250g Branston Beans
250g cooked boneless chicken thighs
Pinch of salt
50g hot sauce (we used Frank’s)
5g garlic puree
Pinch of black pepper
15g tabasco sauce
500g mashed potato
Pinch of cracked black pepper
50g breadcrumbs
100g plain flour
80ml milk
3 eggs, beaten
150g panko breadcrumbs
For the blue cheese dip
135g blue cheese, grated
165g sour cream
80g mayonnaise
Pinch of black pepper
75ml milk
Pinch of salt
Method
- In a pan on medium heat, cook the chicken thighs for 15-20 minutes, then leave to one side to cool. Once cool, roughly chop into small pieces.
- Cook and mash the potatoes and leave to one side.
- Mix together the chicken thighs, salt, hot sauce, garlic puree, black pepper, tabasco sauce, mashed potato, baked beans & breadcrumbs.
- Split the croquette mixture into 55g pieces and roll into cylinder shapes. Put the flour, milk and egg mix, as well as the breadcrumbs into 3 separate bowls.
- Coat each croquette in the flour, then dip into the milk mix and finally the breadcrumbs until each croquette is coated in breadcrumbs.
- Deep fry each croquette at 180c until golden and hot in the centre (approx. 10 minutes).
- While the croquettes are frying, mix together the blue cheese, sour cream, mayonnaise, black pepper, salt and milk to form your blue cheese dip.
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