12 jun

Cheese and Rice Croquettes

Mrs P Styles, Yass Branch

SERVES 6–8

60 g (¼ cup) butter

50 g (¹/₃ cup) plain flour

250 ml (1 cup) milk

100 g (1 cup) grated cheddar cheese

370 g (2 cups) cold cooked white long-grain rice

220 g (2 cups) dried bread crumbs

2 eggs, well beaten

oil, for deep-frying

Melt butter in a small saucepan over medium heat. Add the flour, stirring until the mixture is smooth. Slowly add the milk, stirring constantly to prevent lumps forming, until the mixture boils and thickens. Add cheese and stir until melted. Remove from the heat and cool.

Stir the rice into the cheese mixture and season to taste with salt and pepper. Using wet hands, form the mixture into golf ball-sized balls, then roll each in breadcrumbs to coat well. Dip each ball into the beaten egg, draining off excess. Dip in crumbs again to coat well.

Heat enough oil in a saucepan for deep-frying to 170°C, or until a cube of bread turns brown in 20 seconds.

Fry croquettes, in batches, for 4 minutes, or until golden brown. Drain well on paper towels. Serve hot.