Recipe for rice croquettes with vegetables
Ingredients to make rice croquettes with vegetables:
- 250 grams of white rice
- 2 small carrots
- 50 grams of onion
- 40 grams of mushrooms
- 2 boiled eggs
- 1 clove garlic
- a sprig of parsley
- Breadcrumbs for coating
- Oil for frying
- Salt
How to make Rice Croquettes with Vegetables:
Cook the rice for 20 minutes in water with a little salt. Once cooked, drain it and blend with a food mill or blender until it forms a compact mass. Peel and chop the boiled eggs. Chop the onion, garlic, mushrooms and carrot in the food processor until it is almost like a puree.
Sauté these crushed vegetables with a little olive oil in a pan for 2 minutes. Remove the pan from the heat and add the chopped eggs, the chopped parsley and a pinch of salt. Let it cold down. We mix the sofrito with the rice dough and test the salt point of the dough. If it is a bit bland, you can add a pinch more salt or a few drops of soy sauce. We give the croquettes a rounded shape that is not too big. Pass them through the breadcrumbs and fry them in plenty of hot oil. Once fried, we remove them to a tray with kitchen paper for a few seconds to remove the fat from the frying. Then we serve them as appetizers. We can accompany with a light tomato sauce.
