Nut Croquettes

1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1½ tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about 1 in. in diameter and 2½ in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable.