Butter Rueben Croquettes
|Rice||1⁄2 Cup (8 tbs) (Branded)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Canned sauerkraut||1 Pound|
|Canned corned beef||12 Ounce (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|For mustard sauce|
|Mayonnaise||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|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|
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.
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.