Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
960
Calories
56g
Protein
11g
Fat
153g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups hot cooked rice (cooked in chicken broth)
- 4 egg yolks, beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon snipped chives
- 1 teaspoon minced onion
- 3 egg whites, slightly beaten*
- 2 cups dry bread crumbs
- =
Directions
1
Combine rice, egg yolks, salt, pepper, garlic powder, parsley, chives and onion. Cool.
2
Shape into croquettes using about 1/4 cup rice mixture for each. Dip croquettes into egg whites; then in crumbs. For crisper coating, dip again in egg whites and crumbs.
3
Deep fat fry at 390 degrees, or saute on both sides in oil about 1 inch deep in skillet. Drain on absorbent paper. Serve with maple syrup or a nippy cheese sauce.
Recipe sourced from
fandom