“This recipe was adapted from "the tapas cookbook" and modified to be more pleasing to the Northern European and North American tastes. These croquettes make an outstanding tapa and can even be served as a first course for a dinner party.”
READY IN:
55mins
YIELD:
20 medium balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Put rice in a large pot along with bullion cube, bay leaf garlic, olive oil and saffron/turmeric.
  2. Pour heated stock/water over the mixture.
  3. Bring the mixture to a boil.
  4. Lower the heat and simmer until all the water is absorbed (about 17 minutes).
  5. Remove from heat remove the bay leaf and allow the rice mixture to cool.
  6. Mince the meats in a food processor and add to the rice mixture.
  7. The mixture should be a little moist enabling you to roll medium balls.
  8. If it is too wet, add a little breadcrumbs or flour.
  9. Form the rice mixture into medium size balls and roll them in the seasoned flour until they are lightly covered.
  10. Roll them in the egg wash and then the breadcrumbs.
  11. (These may be refrigerated overnight).
  12. Deep fry in hot oil (365°F/185°C) until lightly golden and crispy.
  13. Sprinkle with parsley and serve.

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