Reuben Croquettes Recipe
Over the years I have mastered the art of making Reuben Croquettes which I was taught by my family elders. The European Reuben Croquettes has an unique characteristic of addicting you to it on the first bite. I will prepare this Reuben Croquettes as Snack for a get-together I am soon going to host. Is there a higher crime than reading about this Reuben Croquettes and not trying it out?
Ingredients
1/2 cup Uncle Ben's
Converted Brand Rice
1 1-lb can sauerkraut
1 12-ounce can corned beef
1/4 cup chopped onion
3 eggs
1 cup shredded Swiss cheese
1 tsp. salt
1/4 tsp. pepper
2 Tbs. water
1 1/2 cups fine dry breadcrumbs
1 cup mayonnaise
1/3 cup milk
1/4 cup prepared mustard
4 tsps. lemon juice
Oil for frying
Directions
Cook rice according to package directions for half the basic recipe.
Drain sauerkraut very well, pressing out as much liquid as possible.
Chop sauerkraut and corned beef very fine.
Add onion, 2 eggs, cooked rice, cheese, salt and pepper; mix well.
Shape into 18 croquettes or balls, using 1/4 cup of mixture for each.
Combine remaining egg and water; beat slightly.
Roll each croquette in crumbs, then egg mixture, and again in crumbs.
Let dry 10 minutes.
Fry croquettes in hot shallow oil, 5 to 7 minutes, turning once, or bake in 450°F oven for 10 minutes, turn and bake 10 minutes longer.
Drain sauerkraut very well, pressing out as much liquid as possible.
Chop sauerkraut and corned beef very fine.
Add onion, 2 eggs, cooked rice, cheese, salt and pepper; mix well.
Shape into 18 croquettes or balls, using 1/4 cup of mixture for each.
Combine remaining egg and water; beat slightly.
Roll each croquette in crumbs, then egg mixture, and again in crumbs.
Let dry 10 minutes.
Fry croquettes in hot shallow oil, 5 to 7 minutes, turning once, or bake in 450°F oven for 10 minutes, turn and bake 10 minutes longer.
