Rice and Tomato Croquettes
A main where stock and tomatoes do the work.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 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
Make it lactose-friendly
- ¼ cup grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 333 |
|---|---|
| Protein | 9.9 g |
| Fat | 8.8 g |
| Carbs | 53.6 g |
| Fiber | 4.0 g |
| Sodium | 853 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States