Post by carnation037 on Jan 19, 2003 14:16:10 GMT -6
Reuben Croquettes
1/2 cup converted rice
1 16oz. can sauerkraut
12 ounces corned beef
1/4 cup chopped onion
3 eggs
1 cup shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1 1/2 cups fine, dry bread crumbs
Sauce:
1 cup mayonnaise
1/3 cup milk
1/4 cup prepared mustard
4 teaspoons lemon juice
Cook the rice according to package directions.
Drain the sauerkraut well.
Then, chop the sauerkraut and the corned beef VERY fine.
Add the onion, 2 eggs, cooked rice, cheese, salt and pepper, and mix well.
Shape into 18 croquettes (or little balls), using cup of the mixture for
each one.
Mix the remaining egg and the water.
Then, roll each croquette in the bread crumbs and then in the egg/water
mixture.
Then back in the crumbs again. Let dry 10 minutes.
Mix the sauce ingredients together and set aside.
Fry in hot, shallow oil for 5-7 minutes, turning once or bake at 450 for 10
minutes.
Turn and bake 10 minutes more. Serve hot with the sauce. Makes 18.
1/2 cup converted rice
1 16oz. can sauerkraut
12 ounces corned beef
1/4 cup chopped onion
3 eggs
1 cup shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1 1/2 cups fine, dry bread crumbs
Sauce:
1 cup mayonnaise
1/3 cup milk
1/4 cup prepared mustard
4 teaspoons lemon juice
Cook the rice according to package directions.
Drain the sauerkraut well.
Then, chop the sauerkraut and the corned beef VERY fine.
Add the onion, 2 eggs, cooked rice, cheese, salt and pepper, and mix well.
Shape into 18 croquettes (or little balls), using cup of the mixture for
each one.
Mix the remaining egg and the water.
Then, roll each croquette in the bread crumbs and then in the egg/water
mixture.
Then back in the crumbs again. Let dry 10 minutes.
Mix the sauce ingredients together and set aside.
Fry in hot, shallow oil for 5-7 minutes, turning once or bake at 450 for 10
minutes.
Turn and bake 10 minutes more. Serve hot with the sauce. Makes 18.