Rice and cheese croquettes (MoF)

"Housekeeping's most important secret nowadays is to know how to make best use of the foods available.

Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951

Rice and cheese croquettes (MoF)

Ministry of Food Cookery calendar - 1951
Servings:	Serves 4
Calories per serving:	303
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review My Mum's recipe card! 4.8/5 From way back in 1950-something. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 113g [4 oz] rice
• 28g [1 oz] margarine
• 28g [1 oz] flour
• 213 ml [3/8 pint] of milk
• 85g [3 oz] Cheddar cheese, grated
• Salt, pepper and cayenne pepper
• White breadcrumbs
• Fat for frying

Method

1. Wash the rice and cook in boiling salted water until tender; drain well
2. Make a thick sauce with the margarine, flour and milk and mix in the rice and cheese
3. Season well and turn the mixture onto a plate and leave until cold
4. Thin batter for coating (see note)
5. Divide into 8 portions, form into croquettes and coat with batter and breadcrumbs
6. Fry in hot fat until golden brown and serve hot with carrots and peas, or cold with a green salad

Batter coating

• 2 level tablespoons flour blended with 4 tablespoons milk or water

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