Rice + Plantain Croquettes
- 1 cup day old cooked jasmine rice (room temperature).
- 1 whole ripe plantain (sliced and boiled in salted water).
- ½ cup chopped parsley
- 1 egg
- 1 tbsp flour (for binding)
- ¾ cup shredded lox
- About ½ cup of panko breadcrumbs to coat
- Oil for frying
- Heat some oil in a deep fryer.
- Set aside 1 tbsp of the parsley for garnishing/sauce.
- Mash the boiled plantain with a fork until fairly smooth (it is easier to mash while the plantain is still hot).
- Mix the rice, mashed plantains, parsley, flour and egg in a bowl until well combined.
- You may add spices at this time if you like and mix well.
- Moisten hands with water.
- Take a portion of the mash and form a patty in your palm.
- Place some pieces of lox in the middle of the patty.
- The fold and roll into an egg-like oval.
- Roll the croquette ovals in the bread crumbs.
- 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 or serve with any sauce of your choice.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1553
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