Cannellini and Sage Croquettes with a Maple Dijon Dipping Sauce

Not too long ago I took another class from Ann Arbor Cooks called “Super Foods”. One of the dishes was this recipe and the super food was the beans. I am not a big fan of fried foods any more but this was pretty good (you could bake them instead) – the maple dipping sauce made all of the difference. Mmmm – wonder what else I could do with this sauce…

Cannellini and Sage Croquettes with a Maple Dijon Dipping Sauce

Difficulty: easy
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2 cups dried cannellini beans, soaked overnight in water to cover
2 tbsp. fresh sage leaves, finely chopped (I added another tbsp. of fresh leaves)
2 large cloves garlic, minced
1/4 tsp. nutmeg
canola oil for frying

Drain the soaked beans and transfer to a food processor – I used my 11-cup Kitchenaid. Add the sage, garlic and nutmeg. Blend until the mixture comes together to form oblong-shaped croquettes with your hands.

Heat oil in a heavy skillet and gently fry the croquettes about 4 minutes per side until nicely browned; do not crowd the pan. Or place the croquettes on a rack sprayed with a non-stick spray on top of a sheet pan. Bake them in a preheated oven for about 15-20 minutes, turning once, until nicely browned. Serve with the following dipping sauce: