Ham And Rice Croquettes Food

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

VINCE'S HAM-AND-CHEESE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
• Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
• Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
• Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
• Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

HAM AND RICE CROQUETTES

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

HAM AND RICE CROQUETTES RECIPE - (4.5/5)

Steps:

• ►Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls. ► Heat 1 to IV21-1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2-1/2-inch cakes or balls. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

RICE CROQUETTES

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SKILLET HAM & RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

RICE CROQUETTES

Steps:

• Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
• Set aside to cool some.
• Put the rice in a bowl.
• Beat the egg and add to the rice.
• Add enough of the cooled white sauce so you can handle it.
• Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
• Put in refrigerator for a few hours to set, if you have the time.
• Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
• Take out and drain on paper towels (Grammy used a brown paper bag).
• Serve with butter and salt.

HAM CROQUETAS

Steps:

• To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt - this will take about 5 mins.
• Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
• Once you've incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
• Season with black pepper, taste and adjust the salt if necessary - the ham can be very salty to start with. The filling is now done: it has to be really thick because you don't want the croquetas to turn into pancakes.
• Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
• When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
• Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
• Dunk the croquetas into the flour - you want a dusting - followed by the egg, then the breadcrumbs. Put them on a tray and, when you've used up all the mixture, place in the fridge for 30 mins.
• If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.

RICE CROQUETTES

Steps:

• In a mixing bowl combine the rice, flour, and butter.
• Stir in the eggs, cheese, Cayenne, and salt.
• Shape into balls and roll in bread crumbs.
• Fry in hot oil until golden brown-about 2 minutes.
• Serve immediately.