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Butter Rueben Croquettes

Quick.easy.cooking's picture
Ingredients
  Rice 1⁄2 Cup (8 tbs) (Branded)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Tablespoon
  Canned sauerkraut 1 Pound
  Canned corned beef 12 Ounce (1 Can)
  Chopped onion 1⁄4 Cup (4 tbs)
  Eggs 2
For mustard sauce
  Mayonnaise 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Shredded swiss cheese 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Cup (32 tbs) (If Frying)
  Prepared mustard 1⁄4 Cup (4 tbs)
  Lemon juice 4 Teaspoon
Directions

If baking, preheat oven to 450° F (23 2° C).
Cook rice with 1-1/3 cups water, 1/2 teaspoon salt and butter or margarine according to package directions for half the basic recipe.
Drain sauerkraut very well, pressing out as much liquid as possible.
Chop sauerkraut and corned beef very fine.
Add onion, 2 eggs, cooked rice, cheese, 1 teaspoon salt and pepper.
Mix well.
Shape in 18 croquettes or balls using 1/4 cup of mixture for each.
Combine 1 egg and water; beat slightly.
Roll each croquette in crumbs, then egg mixture and in crumbs again.
Let dry 10 minutes.
If frying, cook croquettes in hot shallow oil, 5 to 7 minutes, turning once.
If baking, bake 10 minutes; turn and bake 10 minutes longer.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
20

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