Sunbeam RC5810 manual Savoury Rice Triangles, Rice Croquettes, For frying

Recipes continued

Savoury Rice Triangles (Makes approx. 18)

2 teaspoons (10g) butter or margarine

1 onion, finely chopped

1 clove garlic, finely chopped

2 ham steaks, finely chopped

2 cups brown rice, cooked in Rice Perfect Deluxe 10

2 cups frozen mixed vegetables

150g tasty cheese, grated

2 teaspoons curry powder

1.Pre-heat oven to 230°C. Line baking trays with baking paper.

2.Heat butter or margarine in a pan. Lightly sauté onion, garlic and ham.

3.Place in a large bowl and add remaining ingredients. Mix well.

4.Divide each sheet of puff pastry into 4 squares. Lightly brush edges with milk. Place approximately 3 teaspoons of mixture onto one half of pastry. Fold pastry diagonally over filling to form a triangle. Pinch edge firmly to seal.

5.Place triangle onto prepared baking trays. Brush with a little milk. Bake for approximately 15-20 minutes, or until golden brown.

NOTE: Alternatively, cut out rounds of pastry with a large scone cutter to make small pasties. These are ideal served as an appetiser.

Rice Croquettes (Serves 4)

300g cooked white rice, cooked in Rice Perfect Deluxe 10

1 tablespoon softened butter ½ cup ricotta cheese

1 tablespoon parmesan cheese

1 egg

Salt and pepper to taste

For frying:

2 eggs

3 tablespoons milk 1½ cups plain flour 1½ cups bread crumbs Oil for frying

1.Using fingertips, combine rice and butter in a bowl until the butter is mixed in.

2.Add the mashed ricotta cheese, parmesan, egg, salt and pepper to taste. Fold ingredients with a wooden spoon until well combined.

3.Taking 2 tablespoons full of the mixture in your hand, shape into croquettes, resembling a small sausage.

4.Lightly beat eggs and milk. Roll croquettes in flour, then dip in egg mixture and finally breadcrumbs.

5.Heat oil in a frypan or wok and fry croquettes until golden on all sides. Serve hot with favourite dipping sauce and salad.

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