Recipe: Cassoulet Croquettes

'Cassoulet' Croquettes

by Kate Heyhoe
Makes 8 croquettes

Serve these crispy croquettes with a mesclun salad and a bit of diced chopped tomato, preferably with a mustard or red wine vinaigrette. The tartness of the salad balances the flavors of the croquettes, which reflect the crispy topping, smoky ham and slightly sweet white beans of a true cassoulet. If you happen to have a bit of duck fat for frying, the taste will be even more authentic.

A food processor makes quick work of this recipe. If you don't use a food processor, chop ingredients by hand.

2 eggs
1/2 cup cornmeal (or coarse bread crumbs)
1/2 medium onion
1/2 cup fresh parsley, loosely packed
2 cloves garlic
1-1/2 cups cooked or 1 (15-ounce) can cannellini,
Great Northern or other white beans, rinsed and drained
6 ounces cooked ham (about 1-1/3 cups minced)
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
Fresh coarse-ground pepper as desired
Canola oil

In a mixing bowl, lightly beat the eggs. Stir in the cornmeal. Set aside. In the work bowl of a food processor, pulse the onion, parsley, and garlic until minced (do not purée). Pour these ingredients into the mixing bowl with the cornmeal. In the same work bowl, pulse the beans until coarsely chopped—do not purée, you want a few chunks for texture. Add to the mixing bowl.

In the same work bowl, pulse the ham until minced. Add to the mixing bowl along with the thyme, nutmeg and pepper. Using a spatula, stir the ingredients together until thoroughly mixed. The batter should be stiff enough to shape without being sticky or crumbly; if too dry, add some water or milk, and if too wet, add more cornmeal. Shape the batter into 8 patties.

Lightly film a skillet with about 1/8-inch oil. Heat on medium. When hot, add the patties. Fry on one side until brown, then flip and brown the other side , about 3 to 5 minutes per side, making sure not to burn them. (You may need to add a little oil for the second side).

Ingredients vary—some ham may be more moist than others, same goes for the beans. If the finished croquettes seem dry, serve them with a drizzle of a vinaigrette or a dab of mustard-mayonnaise. Allow 1 or 2 croquettes as an appetizer, or 4 as a light main course.

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'Cassoulet' Croquettes

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Kate's Global Kitchen for April, 2001:

04/07/01 Wild Sex, Death, and Guilt-free Dining
04/14/01 Cures for the Spring Ham-Over
04/21/01 Dining with Joe...Cooking with Coffee
04/28/00 Little Korean Dishes

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