Cook Time: 20 minutes
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:
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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