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Cook Time : 20min
Course : Entree, Lunch
Type of Prep : Deep Fry
Cuisine : Southern, U.S. Regional
 
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Rice and Ham Croquettes

From Diana Rattray,
Your Guide to Southern Food.
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Croquettes are made with ground or very finely chopped ham, rice, green bell pepper, and mustard, along with white sauce and peas.

INGREDIENTS:

  • 1 can (10 1/2 ounces) cream of celery soup
  • 1 pound cooked ham, ground, about 3 cups
  • 1 cup cooked rice
  • 1 tablespoon finely chopped green pepper
  • 2 tablespoons finely chopped green onion
  • 1 1/2 tablespoons prepared mustard
  • 1 egg, beaten
  • 1 cup fine dry plain bread crumbs
  • oil for deep frying
  • 2 cups frozen peas, cooked
  • 2 cups White Sauce, see below

PREPARATION:

Directions for ham and rice croquettes
In a bowl, combine cream of celery soup, ground ham, rice, green bell pepper, green onion, and mustard; stir gently until well mixed. Chill thoroughly. Shape ham and rice mixture into croquettes, using about 1/4 cup of mixture for each croquette. Dip croquettes in the beaten egg then into bread crumbs. Let stand for a few minutes. Fry in batches of 2 or 3 in deep hot fat, about 365°, for 4 to 5 minutes or until golden brown. Transfer to paper towels with slotted spoon to drain. Heat cooked peas with white sauce; spoon over ham croquettes to serve. Makes ham and rice croquettes for 8.

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