- 3 tablespoons [45 g] butter or margarine
- 4 tablespoons [32 g] flour
- 1/2 teaspoon [2.5 mL] salt
- Dash of Cayenne pepper
- 1 cup [250 mL] milk
- 2 teaspoons [10 mL] grated onion
- 1/2 teaspoon [2.5 mL] dry mustard
- 2 cups [500 mL] drained boiled rice
- 1 cup [250 mL] finely chopped pecans or any other nuts
- Salt, to taste
- Fine dry breadcrumbs
- 1 egg
- 1 tablespoon [15 mL] water
- Fat for deep-frying
|
- Melt butter or margarine; blend in flour, 1/2 teaspoon [2.5 mL] salt and Cayenne pepper.
- Pour in milk.
- Cook, stirring over low heat, until mixture is very thick.
- Remove from heat and mix in grated onion and dry mustard; leave to cool.
- Then mix in drained boiled rice and finely chopped pecans or nuts.
- Salt to taste.
- Refrigerate mixture until really cold.
- Shape mixture into 10 or 12 balls and roll balls into fine dry breadcrumbs.
- Blend egg with water.
- Well coat patties with egg-water mixture, then dip patties into fine dry breadcrumbs.
- Deep-fry into deep hot [380°F / 193°C] fat, until golden brown.
- Drain onto paper toweling before serving.
|
