Rice and Tomato Croquettes
- 1/2 cup rice
- 3/4 cup stock
- 1/2 can tomatoes
- 1 slice onion
- 1 slice carrot
- 1 sprig parsley
- 1 sprig thyme
- 2 cloves
- 1/4 teaspoon peppercorns
- 1 teaspoon sugar
- 1 egg
- 1/4 cup grated cheese
- 1 tablespoon butter
- 1/2 teaspoon salt
- few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; the add tomatoes which have been cooked 20 minutes with onion, carrot, parsley, thyme, cloves, peppercorns and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool off. Shape in form of cylinders, dip in crumbs, egg,and crumbs again, fry in deep fat, and drain.
Submitted by Aug 17, 2009
15 min
30 min
45 min