Recipe: Yummy Rice Croquette (Vegetarian)

Rice Croquette (Vegetarian). The Best Vegetarian Croquettes Recipes on Yummly Quinoa Croquettes With Cilantro Yogurt Sauce, Chickpea Croquettes (gluten-free) With Cilantro Yogurt Sauce, Spinach And Roasted Red Pepper Tofu Croquettes Notes. Customization: Feel free to play around with the types and amounts of vegetables used.

Okay, guys, this is our potato croquette station. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with a green salad. You can cook Rice Croquette (Vegetarian) using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rice Croquette (Vegetarian)

1. It's 3 cups of Steamed Rice.
2. It's 3 Tbsp. of Flour (total).
3. You need 1 Tbsp. of Butter or Margarine.
4. Prepare 1 cup of Milk.
5. It's 1 cup of Shredded Cheese (any kind).
6. You need 2 of eggs.
7. Prepare 1/2 cup of Bread Crumbs.
8. Prepare of Vegetable Oil for frying.
9. Prepare of Salt and Pepper.
10. Prepare of Onion Powder, Garlic Powder (to taste).
11. Prepare of Tomato Sauce (for final presentation to taste).

Tip: Use leftover rice from your Creamy Chicken in Mushroom Sauce dish for the croquettes. No need to waste any delicious ingredients. See more Leftover recipes Today I introduce you to "Rice Croquette". It is delicious, easy and a great dish for potluck party!

Rice Croquette (Vegetarian) instructions

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.).

Mix steamed rice, the white sauce and cheese. Batter with flour, egg, and bread crumbs. The outside of the croquette is crunchy and the… Well, put the extra rice in the fridge and the day after convert it in delicious croquettes. When I prepare the Parmigiana risotto, I always prepare a lot of it so the day after I can prepare croquettes. Beat eggs, then add to mixture and stir to combine.

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