Rice and fish croquettes
Instructions
Place the rice in a bowl, the soft butter, finely chopped fish, salt and a generous ground pepper.
Stir carefully, using a wooden spoon, mix well all the ingredients, then tied the compound with an egg.
Divide the mixture into large pieces like tangerines and shaped each one by hand so that the oblong patties.
Put them in flour, shake them lightly, then roll them in the breadcrumbs, then let them FRY in a pan with hot oil, moderate heat for 8-9 minutes.
When they are uniformly Golden, remove the croquettes from the Pan and put them on a sheet of absorbent paper towel to remove excess absorbed grease.
Roundtrip then on a serving dish, garnish with lemon wedges and serve immediately.
---ADVICE.
These croquettes are a simple and tasty way to use leftover cooked fish.
Like all such preparations, the rice and fish croquettes are served hot, therefore, as they are ready, keep them in a very low oven (80-100 degrees) and fry the other.
Do not keep warm the croquettes in a Bain-Marie, since become soggy, and should be very crisp.
Ingredients and dosing for 4 persons
- 200 g of boiled rice
- 400 g of cooked fish
- 50 g of butter
- 1 egg
- Salt
- Pepper
- 50 g of flour
- 100 g of breadcrumbs
- Frying oil
- 1 lemon