Rice Croquette (Vegetarian)
Rice Croquette (Vegetarian)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, rice croquette (vegetarian). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Would you like any vegetables in the recipe? Rice Croquette (Vegetarian) The outside of the croquette is crunchy and the inside is cheesy and smooth! It is delicious, easy and a great dish for potluck party!

Rice Croquette (Vegetarian) is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Rice Croquette (Vegetarian) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rice croquette (vegetarian) using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rice Croquette (Vegetarian):
  1. Take 3 cups Steamed Rice
  2. Make ready 3 Tbsp. Flour (total)
  3. Prepare 1 Tbsp. Butter or Margarine
  4. Prepare 1 cup Milk
  5. Make ready 1 cup Shredded Cheese (any kind)
  6. Make ready 2 eggs
  7. Prepare 1/2 cup Bread Crumbs
  8. Get Vegetable Oil for frying
  9. Make ready Salt and Pepper
  10. Prepare Onion Powder, Garlic Powder (to taste)
  11. Prepare Tomato Sauce (for final presentation to taste)

Stir in broth and parsley; bring to a boil. Line a large baking tray with baking paper. Mix all the ingredients together in a large bowl. Take small handfuls of the mixture.

Steps to make Rice Croquette (Vegetarian):
  1. In a small saucepan over medium heat, melt 1 Tbsp. of butter or margarine. Add 1 Tbsp. of flour and stir until the butter and flour are well combined.
  2. Pour in 1 cup of milk, stirring constantly as it thickens. Season with some salt and pepper. Set aside.
  3. In a bowl, combine 3 cups of steamed rice, the white sauce and 1 cup of shredded cheese, and Mix well. Season to taste with some onion powder, garlic powder, salt, and pepper.
  4. Form the rice mixture into a golf ball-size. (If the mixture is too soft to form, cool it down in the refrigerator.)
  5. First flour the ball in 2 Tbsp. of flour. Then dip it in 2 whisked eggs Then press it into ½ cup of bread crumbs. Tap off excess. Repeat with the remaining rice mixture.
  6. Pour about 3 inches of vegetable oil into a skillet and heat the oil over medium heat. (Drop a small solid bit of some bread crumbs into the oil to check that the oil is hot enough. If the bread crumbs float with bubbles, the oil is ready.)
  7. Add the balls to the oil 3 or 4 pieces at a time. Fry for 1 minute on each side. Repeat with the remaining rice ball.
  8. Drain on a metal rack. (This makes the croquette texture crunchy.)

Okay, guys, this is our potato croquette station. Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts. Put these in the refrigerator for a while and then shallow fry using as little (or more) oil as you like. Serve with a green chutney or ketchup for a lip smacking tea time snack. These leftover rice croquettes are both vegan and gluten free.

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