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Rice Croquettes
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Beans and Grains>Rice>Appetizers>Vegetarian |
| Yield: |
50 each |
| Ingredients |
Amount |
Method |
Rice
Water, hot
Salt |
3 lb.
5 qt.
3 Tbl. |
Add rice to hot water and salt. Cook until
tender. |
Eggs, beaten
Butter, melted |
18 each
2 oz. |
Add eggs and butter to hot rice. Cook on
stovetop 8 to 10 minutes.
Scoop out mixture using a #10 scoop
onto
a sheetpan lined with parchment. Chill
2
hours. |
Eggwash
Breadcrumbs |
As needed |
Shape rice into ovals, dip in egg wash and
breadcrumbs. Chill.
Deep fry at 350° for 4 to 5 minutes.
Drain and serve with cream sauce. |
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| Chef's Tips: |
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