This post relates somewhat to my ultra-helpful post cracking the veggie burger code, in that it gives you another super-useful way to combine leftovers in easy ways that transform them into totally different things. I wrote recently about how important it is for those people who take offense at leftovers to get over their aversion (and themselves) and maybe, I don’t know, learn to cook in such a way that components of previous meals represent opportunities rather than insults. Because they are most definitely opportunities for quick and delicious future meals.
A key part to changing your relationship with pre-cooked, value-added, dry-aged, cold-stored repastular remnants is to, according to a phrase I coined, “cook modularly.” That means, when possible (like, not if you’re making lasagna) cooking things like beans, grains, vegetables and animal parts separately and then combining them on your plate for the meal. Having a few fermented pickles, condiments, and sauces on hand to embellish these plates is a great idea, too, so head over to Flavor Freaks if you want to learn to ferment just about anything.
Now let’s get into these delightful croquettes you see in the photo, which are basically made from two ingredients left from a dinner a couple of nights before—and which came together in 5 minutes flat and cooked in less than 10 more.
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