VEGETABLE CROQUETTES RECIPES

Steps:

• Prepare the rice and set it aside.
• Cut the eggplant into quarter-inch cubes. There should be about 3 cups.
• Cut the zucchini into half-inch cubes. There should be about two cups.
• Cut the pepper into half-inch pieces.
• Prepare the onion, garlic and tomato and set aside.
• Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper. Cook, stirring, until wilted.
• Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated. Do not brown the vegetables. Add the rice.
• Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk. Add the broth and milk, stirring vigorously with the whisk. When blended and smooth, cook about five minutes, stirring. Add the egg yolks and cook, stirring, about 30 seconds. Add salt and pepper to taste.
• Stir the sauce into the vegetable mixture. (Remove bay leaf.) Add the parsley and fresh ginger. Let stand until thoroughly cooled.
• Divide the mixture into 20 equal portions. Shape each portion into a ball. Roll the balls in the remaining quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes into the egg mixture and then in the bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown.