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1
Drain the beans and mash well. Add the warm rice and beaten eggs with a pinch of salt--stir until well blended. Add the Italian Italian breadcrumbs and minced onion with salt and blend. Set aside.
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2
Melt the butter in an iron skillet and add the flour, stirring with a metal whisk over medium heat. Cook until butter turns a light to medium golden brown color.
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3
Add the sliced garlic and minced fresh basil and stir until softened, then add all to the bean mixture and blend well. Refrigerate for 30 minutes until chilled
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4
Form the mix into 8 balls (it may be sticky so flour your hands), flatten slightly and shape into patties. Spray the skillet with butter spray and fry the patties on medium heat for about 5 minutes on each side until browned. Place patties in a glass baking dish sprayed with Butter PAM, and bake for another 20 minutes.
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5
Melt the butter in an iron skillet then toss in the sliced garlic; cook over medium heat until the butter starts to deep gold and the garlic is lightly browned.
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6
Roll the lemon and mash it with your hand (to make it juicy), cut in half then squeeze the juice into the pan with the garlic. Sprinkle with white pepper and a pinch of salt.
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7
Mix the cornstarch with the cold water and stir until completely blended, then pour into the pan with the garlic and butter and whisk gently over medium heat until the sauce thickens. Pour into a bowl to cool slightly.
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8
When ready to serve the croquettes, pour a tablespoon or two of the sauce over each croquette and garnish with lemon zest.
