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Flaked Bean Croquettes

Flaked bean croquettes are fried bean cakes coated in rice flakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beans and rice match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,017 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Flaked Bean Croquettes

Ingredients

Directions

Prepare

  1. Combine flaked beans, boiling water, salt, paprika, and beaten egg in a bowl.

  2. Mix until well combined and shape into croquettes.

  3. Roll each croquette in rice flakes.

  4. Roll each croquette in beaten egg.

  5. Roll each croquette again in rice flakes.

Fry

  1. Heat oil in a pan.

  2. Fry the croquettes until golden brown.

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.

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. Beans + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together1,017 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Beans + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together2,030 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Flaked beans
Form the bulk of the croquette and give it a soft, starchy body.
Egg
Binds the mixture together so the croquettes hold their shape.
Rice flakes
Form a crisp outer coating that helps the croquettes brown when fried.

The step that matters

Shape and coat the croquettes firmly. Loose or thinly coated croquettes can break apart in hot oil. The beaten egg and rice flake layers need to fully cover the shaped mixture so the coating sets and crisps evenly during frying.

Swap the beans

How well each one fits the dish's main ingredients (egg, rice):

  1. Sesamefits better
  2. Peanutfits about as well
  3. Almondfits about as well
  4. Beansthe original

Fit is the average pairing score against egg, rice. 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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