Yield: 4 servings

1 and 1/2 cup white beans, cooked (simmered with bay leaves and black peppercorn)
1 cup cooked grain (brown rice, millet, quinoa)
1/2 cup shallot or sweet onion, diced
2 garlic cloves, minced
1/2 cup celery, diced
1/2 t. Italian seasoning, dried
1/2 t. sea salt (or more, to taste)
1 T. dijon mustard
2 cups rice cracker bread crumbs
1 cup AP Gluten Free Flour
Coconut or Canola Oil

1. Set 1/2 cup flour aside in a bowl or plate. Work remaining ingredients together in a bowl with your hands or with a spatula, adding 2 T. oil if moisture is needed. Taste for flavor and let sit 10 minutes. Form into balls no bigger than 2 inches in diameter.

2. Roll balls in flour and shake off excess. Heat a pan with 1/4-1/2 cup coconut oil over medium high heat until very hot. Fry croquettes 2 minutes per side, and if needed place on a baking sheet and finish cooking in the oven on 350 until browned and crispy on the exterior but not dry, about 5-10 minutes.

Copyright Abby Fammartino, Abby’s Table, 2009.