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RICE AND CORN CROQUETTES Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the sauce
2 teacups milk
4 tablespoons butter
5 tablespoons plain flour (maida)
Salt to taste
For the croquettes
2 teacups cooked tender corn
1 teacup cooked rice
1 tablespoon chopped celery
4 green chillies, chopped (optional)
Salt to taste
For the stuffing
2 tablespoons grated cheese
Other ingredients
1/2 teacup plain flour (maida)
Bread crumbs
Oil for deep frying
To serve
Tomato ketchup
| | METHOD | For the sauce
Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
Add the milk gradually. Cook and stir continuously until the mixture becomes very thick. Add salt.
Cool.
For the croquettes
Crush the cooked corn slightly.
Mix the corn, rice, sauce, celery, green chillies and salt. Shape into small balls or flat rounds.
Put a little cheese in the centre and close very well.
Just before serving, mix 1/2 teacup of water with the plain flour.
Dip the croquettes into this paste, roll over bread crumbs and deep fry in oil.
Serve hot with tomato ketchup.
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