Makes
8

Skill level

Mid
By
Average: 4.9 (4 votes)
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Ingredients

  • 1.5 g bronze-strength gelatine leaf (see Note)
  • 20 g butter, chopped
  • 1 tbsp plain flour
  • 250 ml (1 cup) milk, warmed
  • 55 g (⅓ cup) grated parmesan
  • 50 g (¼ cup) long-grain rice, cooked
  • 1 tbsp chopped thyme leaves
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 egg, whisked with 3 tsp water
  • plain flour and panko breadcrumbs, to crumb
  • vegetable oil, to deep-fry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soak gelatine in a small bowl of water for 5 minutes or until softened. Drain, squeeze out excess water and set aside.

Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until starting to brown. Slowly whisk in milk and continue stirring until mixture boils and thickens. Stir in gelatine until dissolved, then strain into a bowl. Stir in cheese, rice and herbs, and season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes or until cool. Roll mixture into 8 even-sized logs.

Place egg mixture, flour and breadcrumbs in separate bowls. Dust rice logs with flour, shake off excess, then dip in egg and coat in breadcrumbs.

Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, drop croquettes into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with beef skirt steak and black bean broth.

 

Note

• Gelatine leaves are from delis and specialist food shops.

As seen in Feast magazine, Issue 8, pg77.

Photography by John Laurie.