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…
- Round grain rice - 150 g
- Butter - 15 g
- White Tuna in olive oil
- Eggs - two
- Saffron - a couple of strands
- Spring onion
- Green pepper
- Tomato - tinned, natural or passata
- Black pepper
- Olive oil
- Sunflower oil - special for frying
- In a pan heat some olive oil and stir fry some finely chopped onion.
- Add the rice, stir, and gradually add the water until it is cooked.
- Add the butter and a pinch of salt, and leave to cool.
- In a mortar, crush the saffron strands, add an egg yolk and the grated cheese. Add this to the rice.
- Spread the previous mixture on a large tray and leave to settle so that it becomes compact.
- Boil the peas in water and salt, rinse and set aside.
- In a frying pan, heat some olive oil and stir fry the spring onion with the finely chopped green pepper.
- Add the tomato, parsley, salt, pepper and oregano.
- Lower the heat and let it finish cooking slowly.
- Remove from the heat and add the boiled peas and the white tuna.
- 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…).
- Cut the carrot into very thin sticks to decorate the top of the croquettes.
- Dip the croquettes into beaten egg and breadcrumbs.
- In a deep frying pan, fry them in abundant sunflower oil (they have to be completely submerged) until they are golden in colour.
- Place them on kitchen paper to remove the excess oil and serve as a snack.
Impossible to eat just one, thanks Margarita!