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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are very good. My step-mom used to make these in the 80's. We would dip into a mustard dressing. Honey mustard would work. The thousand island works great also. Make sure you finely chop corned beef and sauerkraut, so the croquettes hold together. They make a nice appetizer or a nice luncheon with a salad. I hope you enjoy these as much as I do! Ingredients:
1/2 cup converted rice |
1 (16 ounce) can sauerkraut |
1 (12 ounce) can 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 breadcrumbs |
Directions:
1. Cook rice according to package directions.
2. Drain sauerkraut very well, chop fine with corned beef.
3. (I use food processer, pulse).
4. Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
5. Shape into 18 croquettes or (I make egg shape).
6. balls, using 1/4 Cup mixture for each.
7. Combine remaining egg and water, beat slightly.
8. Roll croquettes in crumbs, egg and crumbs again.
9. Let dry 10 minutes.
10. Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ΓΈ 20 minutes, turning once.
11. Serve with Thousand Island dressing.
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