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Put the rice in a pan and add the onion, bay leaf, garlic, stock cube, olive oil and turmeric. Pour the chicken stock over the mix. Heat and bring the mix to the boil. Turn down the heat and simmer until the rice is soft and has absorbed all the water. (approximately 15 min) Remove from the heat and leave to cool.
Mince the meat in a food processor and add to the cold rice, mixing in well. there should be an equal ratio of rice to meat in the balls. The mixture should be slightly moist but easy to form into small balls. If your mix is too wet add a little flour or breadcrumbs to it
Form the mix into even size balls. Roll them in the seasoned flour until lightly covered.
Roll in the egg wash and then in the breadcrumbs. At this stage the croquettes may be refrigerated and kept until the next day.
Deep fry in hot oil (185') until golden and crispy on the outside. |
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