Rice croquettes with parsley sauce

6 Servings

Ingredients

Quantity Ingredient
Vegetable oil
2 cups Cold cooked rice
¼ cup Parmesan
1 teaspoon Parsley; snipped
½ teaspoon Pepper
2 Green onions; chopped
2 Eggs
2 teaspoons Milk
½ cup Dry breadcrumbs
1 tablespoon Butter
1 tablespoon All purpose flour
Salt and pepper
1 cup Milk
2 tablespoons Parsley; snipped

Directions

PARSLEY SAUCE

Date: Fri, 03 May 1996 18:59:16 -0700 From: Dan Schamber <dansch@...> Source: Betty Crocker Old-Fashioned Cookbook Prepare sauce: Heat butter over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constanly, until smooth and bubbly; remove from heat. Stir in milk and parsley. Heat to boiling, stirring constantly. Boil and stir 1 min. Keep warm. Croquettes: Heat oil in skillet. Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg bowl. Mix remaining egg and milk in sm bowl. Shape rice mixtrue into 12 ovals, using 1 rounded Tbsp per oval. Dip into egg mixture; coat with breadcrumbs. Fry 2-3 mins per side. Drain.

This was really a nice meatless main dish but needs 2-3 servings of vegetables around it to round it out as a meal. I had to thicken the sauce a bit more and I made 7 medium sized oval croquettes.

MM-RECIPES@...

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #125

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes