Curried Egg and Rice Croquettes

Name: Curried Egg and Rice Croquettes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Makes 8–10 croquettes
Ingredients: 170–225 g/6–8 oz/1–1⅓ cups breadcrumbs; 3 tbsp plain/all-purpose flour; Cucumber slices or a few sprigs of watercress; Vegetable oil for deep-frying; Cucumber slices or a few sprigs of watercress; 570 ml/1 pint Mild Curry Sauce; 5 hard-boiled eggs, peeled; 4 tbsp plain/all-purpose flour; 4 tbsp plain/all-purpose flour; 310 g/11 oz/3 cups cooked short grain rice or glutinous rice; 310 g/11 oz/3 cups cooked short grain rice or glutinous rice; 2 raw eggs; 3 tbsp plain/all-purpose flour

Preparation info

Makes
8–10
croquettes

Difficulty
Medium
Ready in
50 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

The Mild Curry Sauce gives its flavour to these croquettes, and is also served with them. With watercress or slices of cucumber, these make an attractive first course.

Ingredients

570 ml/1 pint Mild Curry Sauce
5 hard-boiled eggs, peeled

Main course

Method

Heat half the curry sauce in a saucepan, and when it boils sift in the 4 tablespoons of flour. Stir vigorously with a wooden spoon until the sauce becomes quite thick. Add the cooked rice, still stirring vigorously. Chop the hard-boiled eggs roughly and mix them into the sauce also. The mixture shou