Sorghum Croquettes with Red beans, Courgettes and Mint
100 g of Organic Hulled Sorghum Molino Filippini
125g canned red kidney beans (drained weight)
1 small egg
50 g of grated Parmesan cheese
12 mint leaves
Corn flour for breading
peanut oil for frying
salt and pepper
Rinse the Organic Hulled Sorghum and boil it in abundant salted water for about 30 minutes. While the sorghum is cooking, rinse the beans, drain them well, transfer them to a bowl and mash them with a fork. Peel the courgette, grate it with a grater with large holes, squeeze it to remove the vegetation water, and mix it with the beans. Add the egg, Parmesan, chopped mint, and season with salt and pepper. Drain the sorghum, spread it on a plate to let it cool and, when it is lukewarm, add it to the other ingredients. With wet hands, form 8 croquettes of about 7 cm in diameter, bread them in cornflour and fry them in a finger of boiling oil a couple of minutes on each side or until they are golden brown. Serve the croquettes warm or at room temperature accompanied by a mixed salad or just mint-flavored tomatoes.
NOTE. If the dough is too moist, thicken it with 1-2 tablespoons of pre-cooked corn flour for instant polenta or, if there are no gluten intolerance problems, with little breadcrumbs.