Corn and Rice Croquettes

Those little leftovers just bother us all, isn't it? Here is a recipe from leftover cooked rice. Just amazing!

Ingredients

2 cups boiled sweet corn kernels
1 cup cooked Rice (Chawal)
1 tbsp chopped celery
1 tsp chopped green chillies
1/4 cup chopped coriander (dhania)
4 tbsp grated vegetarian cheese
1/2 cup corn flour
salt to taste

For the sauce
1 1/2 cups milk
5 tbsp plain flour (maida)
4 tbsp butter or oil

Other ingredients
4 tbsp cornflour
oil for deep-frying

Method


For the sauce

1. Heat the butter/oil in a pan. Add the flour and cook for a few seconds.
2. Add the milk and whisk continuously till the mixture thickens. Keep aside to cool.


Method:

1. Crush the cooked corn coarsely in a blender.
2. Combine the corn, rice, prepared sauce, celery, green chillies, coriander and salt and mix well.
3. Divide the mixture into 8 equal portions and roll each portion into 100 mm. (4") flat rounds.
4. Put a little cheese in the centre and close and roll between the palms of your hands to form croquettes (cylindrical shape).
5. Make a a thick paste with cornflour and a little water.
6. Dip the croquettes into this paste; and deep-fry in hot oil over a medium flame till golden brown.
7. Serve hot.

Posted in: Starters