INGREDIENTS
- – 500 g of double Carolina rice (weighed uncooked).
- – 370 to 390 g of egg (roughly 6 models).
- – 35 g grated cheese.
- – 30 g of flour.
- – Coarsely floor pepper in a mortar.
- – Sunflower oil for frying.
- CHUTNEY:
- – Inexperienced apple 3 models.
- – Pears 3 models.
- – Oregones 3 models.
- – Darkish raisins 100 g.
- – 1 onion.
- – Perita tomato 6 pcs.
- – Chile 1 unit.
- – Sugar 300 g.
- – Black sugar 2 tbsp.
- – Alcohol vinegar 400 cc.
- – Water 200 cc.
- – Cinnamon/star anise/coreander/peppercorn/fennel seed.
Rice croquettes with chutney, and the menu solved! Tremendous simple to organize if in case you have leftover rice
PROCEDURE:
1. Prepare dinner the rice for 13 minutes, don’t overcook it, let it cool.
2. Combine the rice with the eggs, the grated cheese and the flour in a bowl till you acquire a creamy combination to kind a quenelle and fry.
For the chutney:
1. Peel and minimize the apples and pears (save the seeds and pores and skin).
2. In a small pot, place the pores and skin, add 200 cc of vinegar and 200 cc of water and the spices, warmth for about 10 minutes.
3. Then again, minimize the tomato in concasse (with out pores and skin and seeds) and add the remainder of the vinegar.
4. Saute the onion, add the dried apricots (chopped) and raisins (hydrate), add the chopped apple and pear and the sugar, combine.
5. Make a batch of spices and add it to the chutney and eventually the tomatoes, cook dinner over low warmth till you attain the specified texture.
