Cannellini Bean Croquettes

Directions

1. 1
   In a wide skillet over low-medium, heat half the olive oil, the garlic clove, and the herbs, and cook for 5 minutes, letting the oil infuse. When the garlic is golden, add the beans and saute, stirring to combine the beans well with the herbs. Add the vinegar, salt, and plenty of pepper, and continue cooking gently for 5 to 10 minutes, until some of the liquid has cooked down.
2. 2
   Remove from the heat and mash the beans with a potato masher (or push the mixture through a coarse sieve). Add the parmesan cheese. Let cool completely in the fridge to firm up the mixture.
3. 3
   When cool, roll tablespoons of the mixture into walnut-sized balls, then roll gently into cylinders. Place the beaten egg into a shallow bowl and the breadcrumbs into a separate shallow bowl. Roll each cylinder first in egg and then in the breadcrumbs, rolling to cover completely with an even layer of breadcrumbs. Place on a lined baking sheet or board until all of the croquettes are ready.
4. 4
   In a wide skillet, heat the rest of the olive oil along with the butter over medium heat. When hot, gently pan-fry the croquettes in batches until golden brown. If there are excess breadcrumbs, they may fall into the fat and burn, causing the subsequent batches of croquettes to darken. If this is the case, clean out the pan of burnt crumbs with paper towel and renew the oil and butter before starting a new batch.
5. 5
   These are best served hot or warm. If you want to make them in advance, the croquettes can also be warmed in the oven.