PEANUT AND RICE CROQUETTES

Ingredients

• 1 cup Cooked Rice
• 1 cup Peanut Butter
• 4 tablespoons Celery, minced
• 1 teaspoon Onion, grated
• 1 tablespoon Canned Tomatoes
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
• 1 each Egg, white only
• 1 each Egg yolk
• 1 tablespoon Water
• 1 cup Stale Bread Crumbs (Quantity estimated (not specified in original recipe))
• 2 cups Oil or Butter Substitute (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, combine the cooked rice, peanut butter, minced celery, grated onion, canned tomatoes, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. 2Add the egg white to the mixture and mix well. Shape the mixture into croquettes, about 2 inches long. Place the shaped croquettes on a plate and refrigerate for 1 hour to firm up.
3. 3In a small bowl, whisk together the egg yolk and water. Dip each croquette into the egg yolk mixture, then roll in the stale bread crumbs until well coated. Heat the oil or butter substitute in a skillet over medium-high heat. Fry the croquettes for about 3-4 minutes per side, or until golden brown and crispy.