12 35 minutes
Print Recipe

Baked Bean and Mozzarella Croquettes


  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 fresh herbs (such as lemon balm, mint, thyme, or oregano), torn or roughly chopped
  • 500 gram drained SPC baked beans
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  • 100 grams grated Parmesan cheese
  • 2-3 egg, beaten, Flour, 300g approx panko crumbs
  • Diced mozzarella


  1. In a wide pan over low-medium, heat half the olive oil, then the garlic clove.
  2. When the garlic is golden, add the beans and sauté, stirring to combine the beans then herbs, and cook for 2-3 minutes, letting the oil infuse.
  3. Add the vinegar, salt, and plenty of pepper, and continue cooking gently for 5 minutes until some of the liquid has cooked down.
  4. Remove from the heat and mash the beans with a potato masher (or push the mixture through a coarse sieve).
  5. Add the parmesan cheese.
  6. Let cool completely in the fridge to firm up the mixture or store overnight.
  7. When cool, roll tablespoons of the mixture into walnut-sized balls, filled with mozzarella then roll gently into cylinders covering the cheese completely.
  8. Place flour in a bowl.
  9. Place the beaten egg into a shallow bowl and the breadcrumbs into a separate shallow bowl.
  10. Roll each cylinder first in the flour then the egg and then in the breadcrumbs, rolling to cover completely.
  11. In a fryer gently fry the croquettes in batches until golden brown. 170c 3-4 mins.
  12. These are best served hot or warm with your favourite dip or sauce.
  13. Store in fridge or freezer.
Baked Bean and Mozzarella Croquettes

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