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Butter Rueben Croquettes Recipe
|Rice||1⁄2 Cup (8 tbs) (Branded)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Canned sauerkraut||1 Pound|
|Canned corned beef||12 Ounce (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|For mustard sauce|
|Mayonnaise||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (If Frying)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Teaspoon|
Serving size: Complete recipe
Calories 7500 Calories from Fat 6327
% Daily Value*
Total Fat 714 g1098.5%
Saturated Fat 121 g605.2%
Trans Fat 0 g
Cholesterol 1218.3 mg
Sodium 11258.7 mg469.1%
Total Carbohydrates 139 g46.4%
Dietary Fiber 18.3 g73.3%
Sugars 25.1 g
Protein 159 g317.8%
Vitamin A 40.4% Vitamin C 132.9%
Calcium 127.7% Iron 104.1%
*Based on a 2000 Calorie diet
Cook rice with 1-1/3 cups water, 1/2 teaspoon salt and butter or margarine 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, 1 teaspoon salt and pepper.
Shape in 18 croquettes or balls using 1/4 cup of mixture for each.
Combine 1 egg and water; beat slightly.
Roll each croquette in crumbs, then egg mixture and in crumbs again.
Let dry 10 minutes.
If frying, cook croquettes in hot shallow oil, 5 to 7 minutes, turning once.
If baking, bake 10 minutes; turn and bake 10 minutes longer.