Rice and Tomato Croquettes

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ cup rice.
  • ¾ cup stock.
  • ½ can tomatoes.
  • 1 slice onion.
  • 1 slice carrot.
  • 1 sprig parsley.
  • 1 sprig thyme.
  • 2 cloves.
  • ¼ teaspoon peppercorns.
  • 1 teaspoon sugar.
  • 1 egg.
  • ¼ cup grated cheese.
  • 1 tablespoon butter.
  • ½ teaspoon salt.
  • Few grains cayenne.

Method

Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.