Rice and white tuna croquettes

Rice and white tuna croquettes

Today we present Margarita’s rice croquettes, a delicious snack to be shared among friends, that will make your mouth water. Those attractive golden pears are a sight to see, aren’t they? Imagine the pleasure of sinking your teeth into them and discovering the White Tuna they hide inside…

Ingredients

  • Round grain rice – 150 g
  • Butter – 15 g
  • Water
  • White Tuna in olive oil
  • Eggs – two
  • Breadcrumbs
  • Cheese
  • Saffron – a couple of strands
  • Onion
  • Spring onion
  • Green pepper
  • Tomato – tinned, natural or passata
  • Peas
  • Carrots
  • Oregano
  • Salt
  • Black pepper
  • Parsley
  • Olive oil
  • Sunflower oil – special for frying

Preparation

  1. In a pan heat some olive oil and stir fry some finely chopped onion.
  2. Add the rice, stir, and gradually add the water until it is cooked.
  3. Add the butter and a pinch of salt, and leave to cool.
  4. In a mortar, crush the saffron strands, add an egg yolk and the grated cheese. Add this to the rice.
  5. Spread the previous mixture on a large tray and leave to settle so that it becomes compact.
  6. Boil the peas in water and salt, rinse and set aside.
  7. In a frying pan, heat some olive oil and stir fry the spring onion with the finely chopped green pepper.
  8. Add the tomato, parsley, salt, pepper and oregano.
  9. Lower the heat and let it finish cooking slowly.
  10. Remove from the heat and add the boiled peas and the white tuna.
  11. Shape the rice croquettes with moist hands: take a portion of rice and in the centre place the sauce of the stir-fried mixture with tuna and a small cube of cheese; close it and give it the shape you want (round, pear-shaped…).
  12. Cut the carrot into very thin sticks to decorate the top of the croquettes.
  13. Dip the croquettes into beaten egg and breadcrumbs.
  14. In a deep frying pan, fry them in abundant sunflower oil (they have to be completely submerged) until they are golden in colour.
  15. Place them on kitchen paper to remove the excess oil and serve as a snack.

Impossible to eat just one, thanks Margarita!

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