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Bean Croquettes

A fried or baked croquette made from cooked beans, onion, carrot, parsley, bread crumbs, egg, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Bean Croquettes

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bean Croquettes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the bean base

  1. Soak the beans overnight in water.

  2. Add onion, carrot, and parsley; cook until tender.

  3. Rub the mixture through a sieve.

Make the croquette mix

  1. Mix in bread crumbs, beaten egg, salt, and seasoning.

  2. Make a sauce with fat, flour, and milk.

  3. Combine the bean mixture with the sauce; cool.

  4. Shape into croquettes, roll in bread crumbs, then beaten egg, and again in crumbs.

Cook and serve

  1. Fry in deep fat until golden brown, or bake in a pan.

  2. Serve with tomato sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beans + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together1,376 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dry beans
Form the main body of the croquettes once cooked and pureed.
Egg
Binds the mixture so the croquettes hold their shape.
Bread crumbs
Absorb moisture in the mix and form a crisp, browned outer coating.
Flour
Thickens the milk and fat into a sauce that adds body to the mixture.
Milk
Adds moisture and richness to the sauce, softening the mixture.

The step that matters

Cool the mixture before shaping. A warm, loose bean and sauce mixture stays soft and sticks to the hands. Cooling lets the starch and egg set so the croquettes keep their shape through breading and frying.

Swap the onion

How well each one fits the dish's main ingredients (beans, carrot, parsley, bread, egg, flour, milk):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against beans, carrot, parsley, bread, egg, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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