Rice and Nut Croquettes
3 T butter or margarine
4 T flour
1/2 tsp. salt
dash of pepper
1 cup milk
2 tsp. onion, grated
½ tsp. dry mustard
2 cups rice, cooked
1 cup pecans or other nuts, chopped
1 T water
Melt butter, blend in flour, salt and pepper. Add milk and cook, stirring
constantly over low heat until mixture becomes very thick. Add onion
and mustard. Let cool. Add rice and nuts. Add more salt to taste.
Chill at least one hour. Shape into 10-12 balls and roll in bread crumbs.
Blend egg with water. Coat croquettes with egg and again coat with
crumbs. Fry in deep hot fat -about 380º until brown. Drain on
paper towels and serve with tomato sauce. Serves 5-6.
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