Rice Croquettes with Tomato Sauce Recipe
Ingredients
| Cooked brown rice | 2 Cup (16 tbs) | |
| 1/2 cup grated Swiss cheese | ||
| Chives | 1 Tablespoon, chopped | |
| Carrot | 1 Tablespoon, grated | |
| Rising flour | 1 Tablespoon | |
| Chili powder | 1/4 Teaspoon | |
| black pepper | 1 | |
| Eggs | 2 | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Tomato Sauce | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Yogurt | 1/4 Cup (16 tbs) | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Tomato puree | 1 Tablespoon | |
| Cayenne | 1/4 Teaspoon | |
| Chile, shredded, to garnish | ||
Directions
Combine rice, cheese, chives and carrot in a bowl.
Mix in the flour, chili powder and pepper.
Separate the eggs and beat the yolks into the rice mixture.
Beat the whites until stiff and fold into the rice mixture.
Heat the oil for deep-frying and drop teaspoons of the mixture into it.
Deep-fry until golden brown and serve warm with tomato sauce.
To make the tomato sauce, whisk all ingredients together until smooth.
Chill before serving.
Garnish with shredded chile.
Mix in the flour, chili powder and pepper.
Separate the eggs and beat the yolks into the rice mixture.
Beat the whites until stiff and fold into the rice mixture.
Heat the oil for deep-frying and drop teaspoons of the mixture into it.
Deep-fry until golden brown and serve warm with tomato sauce.
To make the tomato sauce, whisk all ingredients together until smooth.
Chill before serving.
Garnish with shredded chile.
Chef
