Rice Croquettes
If I’m serving these at a get together I make one batch as stated for people that do not eat meat and one batch with 1/2 pound browned and cooled spicy bulk pork sausage meat mixed into the rice mixture, or you also mix in 1-1/2 cups finely chopped cooked chicken, plan ahead the mixture must be refrigerated for 2 or more hours before shaping
Yield 16 croquettes
INGREDIENTS:
1 small onion, chopped
3 tablespoons butter
2 garlic cloves, minced (if you are not a lover of garlic you may omit)
1 cup uncooked white long grain rice
2-1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/2 to 1 teaspoon dried basil (rubbed between fingers to release the flavors)
1/2 to 1 teaspoon fresh ground black pepper
1 teaspoon seasoned salt
3/4 cup dry bread crumbs
1 egg
2 tablespoons water
canola oil, for frying
INSTRUCTIONS:———————————-
In a large saucepan saute onion in butter over medium-high heat until tender.
Add in garlic; cook stirring for 2 minutes.
Add rice; saute 3 minutes.
Stir in broth and fresh parsley; bring to a boil, reduce heat, cover and simmer until rice is tender (about 20-22 minutes).
Cool to room temperature.
Mix in 1 egg, Parmesan cheese, basil, black pepper and seasoned salt.
Refrigerate the mixture for minimum 2 hours or overnight.
Moisten hands with water or coat lightly in oil and shape 1/4 cupfuls into logs.
Whisk 1 egg with 2 tablespoons water in a shallow bowl.
In another bowl place the breadcrumbs.
Coat the croquette in the egg allowing excess to drip off, then roll in breadcrumbs (have all the croquettes breaded and on a plate before starting to fry).
Heat oil in a heavy skillet.
Fry croquettes a few at a time for 3-4 minutes turning frequently until evenly golden brown on all sides.
Drain on paper towels.
Posted on recipezazz.com
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