Tuesday, April 14, 2009

Ham and Rice Croquettes

I found this yummy recipe (for using leftover ham) in this month's Gourmet. I tinkered with the proportions - actually I pretty much ignored them. I doubled up on the cheese (of course) and used both white and wild rice! We are serving them with a side of our favorite whole grain mustard and some leftover creamed onions. My favorite part, is the the kids commented on how great the house smells and these cakes will fit perfectly into their lunch boxes! Cheers to leftovers!

Ham and Rice Croquettes
  • 2 cups cooked white rice, cooled
  • 3/4 cup finely chopped cooked ham (about 1/4 pound)
  • 1/3 cup grated Parmesan
  • 2 large eggs, divided - and lightly beaten
  • 1/2 cup plain dry bread crumbs
  • About 3 cups vegetable oil
  • Equipment: a deep-fat thermometer
  1. In a large bowl, stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper.
  2. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
  3. Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat.
  4. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes.
  5. Lightly coat cake with egg, then with bread crumbs.
  6. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

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