Rice Croquettes with Tomato Sauce
|Cooked brown rice||2 Cup (32 tbs)|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
|Grated carrot||1 Tablespoon|
|Self rising flour||1 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Tomato sauce||3 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Yogurt||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Tomato puree||1 Tablespoon|
|Chile||1 , shredded (For Garnish)|
Combine rice, cheese, chives and carrot in a bowl.
Mix in the flour, chili powder and pepper.
Separate the eggs and beat the yolks into the rice mixture.
Beat the whites until stiff and fold into the rice mixture.
Heat the oil for deep-frying and drop teaspoons of the mixture into it.
Deep-fry until golden brown and serve warm with tomato sauce.
To make the tomato sauce, whisk all ingredients together until smooth.
Chill before serving.
Garnish with shredded chile.