So by now (if you are a regular Kitchen Operas reader) you probably know all about my friend Louise. You know, my foodie friend who made macarons with me, who introduced me to turning squash into “jam”, who convinced me I could poach an egg, who has mulberry and quince trees (!), who likes all the same flavours that I do, and inspires countless meals around my kitchen?
Well, she’s done it again. These my friends, are White Bean, Parsley & Chive Croquettes with Arugula & Horseradish Sauce:
And they were absolutely the star of a summer dinner we had together! Louise made a version of them (inspired by Mark Bittman) on her blog a couple of years ago, and I bookmarked the link “for later”. Well, later came sooner than I thought, when I arrived chez Louise and she told us guests that we were making dinner! I chose the croquettes, the boys manned the grill, and our friend made salad and sauce.
It was one of the best evenings I’ve had. We all traipsed into the kitchen, and dinner was done so quickly and with so much beautiful food! Many hands really do make light work! In fact, there was even time left over before dinner to scavenge from the mulberry trees!
While we all worked in the kitchen, we talked, joked, told stories, laughed and sang a little Gilbert & Sullivan. It was a perfect perfect summer’s meal, and I can’t wait to do it again. I think I’ll be inviting people over to cook dinner, so look out if you get a dinner party invitation!
We had an Ottolenghi cucumber salad with poppy seeds and red chilis (more on Ottolenghi to come soon, there may have been some glorious new cookbook purchases around here I have to share with you!):
And we got to play with fresh horseradish for the sauce:
Yes. It really looks like that.
And Louise had prepped (and cooked earlier in the day) a curried potato/tomato casserole that was out of this world divine.
Especially when it came out with the charred bits on top. I love the charred bits:
And for dessert? A Victoria Sponge cake in two layers, with whipped cream and local Ontario strawberries. Perfection.
I’ve since made the croquettes (or a version I’ll be posting soon) at home, and they are not only easy, they are healthy and filling and even the meat-a-tarians like them. I think they’d be fabulous in a pita with some shredded lettuce and carrots and tahini for lunch the next day.
But I warn you now, if you make the sauce, don’t expect leftovers.
White Bean, Parsley & Chive Croquettes
Inspired by Louise’s Croquettes aux haricots blancs, Serves 4-6
- 2 c. white kidney beans, cooked
- 1/2 c. chives, chopped
- 1/4 c. parsley, chopped
- 1 egg, beaten
- 1 big pinch of salt
- 1 big pinch of piment d’espelette, (or aleppo pepper, cayenne pepper or dried red chili flakes)
- 1/4 c. multigrain bread crumbs
In a food processor, blitz the beans until they form a puree. Add the chives, parsley, egg, salt, and piment d’espelette (or hot pepper) and blitz until combined.
Add the breadcrumbs, a couple of tablespoon-fulls at a time, until the mixture holds itself together without being “wet”.
Form into 4 large or 12 small patties, and shallow-fry in olive oil until golden brown on each side (about 3-5 minutes per side).
I always keep aside a couple of the cooked patties — once they have cooled to room temperature, I pop them into the freezer for a quick emergency meal.
Serve alone, or with Arugula & Horseradish Sauce, or on a bun as a veggie burger.
Arugula & Horseradish Sauce
Adapted from Ottolenghi’s Rocket & Horseradish Sauce, Makes about 3/4 c.
- 1 c. arugula leaves, washed and spun or patted dry
- 2 Tbsp. horseradish root, grated (fresh is great for this, but it’s also good out of the little jars of pureed horseradish if you can’t find fresh)
- 2 cloves of garlic, peeled & crushed
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 c. plain Greek yogurt (unsweetened)
Add all of the ingredients except the yogurt to a food processor or blender and blitz until smooth. Pour into a bowl, and add the yogurt. Stir together until smooth.