2 cups cooked rice
1 can tuna (420 g)
1/4 cup milk
1 egg, separated
1 can mushroom [soup] (375 ml)
1/4 cup grated cheese
Method: Combine tuna, rice, egg yolk and 1/2 cup mushroom soup. Spread on plate and chill well. Roll into balls, drop into egg white. Roll into crushed cornflakes. Deep fry. Add milk to rest of soup and serve over croquettes.
Source: contributed by N. E. Hulford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.
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