2 tablespoons finely chopped onion
1 1/2 cups finely chopped parsley
1 cup tomato puree
salt and pepper to taste
4 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups cooked soybeans passed through a food mill or fine-mesh sieve
1 egg, beaten
2 tablespoons milk
2 tablespoons finely chopped onion
1 1/2 cups finely chopped parsley
1 cup tomato puree
salt and pepper to taste
4 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups cooked soybeans passed through a food mill or fine-mesh sieve
1 egg, beaten
2 tablespoons milk
Combine the onion, parsley, tomato puree, salt, and pepper
Mix together the flour and olive oil
Bring the tomato mixture to a simmer
Gradually add the flour mixture, stirring well until it forms a thick paste
Cook, stirring constantly, until the mixture is smooth and thick
Let cool
Add the soybeans
Shape into croquettes of desired size
Dip each croquette in a mixture of milk and egg, then roll in breadcrumbs
Fry in hot oven for 30 minutes
Serve 4 to 6 portions.
