Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander   : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste 

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Grated Paneer: 2 tbsp

Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste 

Crushed black pepper to taste 

Red chilly powder  : 1 tbsp

Refined flour to dust 

Bread crumbs to coat the croquet 

Oil for Deep frying 

METHOD

• In a bowl mash the boiled rice. 
• Chop boiled corn and add to the rice mixture. 
• Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
• Prepare the ball from the mixture and keep it aside. 
• In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
• Take the rice balls and dust refined flour on it. 
• Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
• Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
• Your Rice croquets are ready to serve.