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Peanut and Rice Croquettes


  • 1 cup of freshly cooked rice
  • 1 cup of peanut butter
  • 4 tablespoons of minced celery
  • 1 teaspoon of grated onion
  • 1 tablespoon of canned tomatoes
  • salt and pepper to taste


Mix well; add the white of one egg, reserving the yolk for coating the croquettes. Shape into croquettes and let stand in a cold place for an hour, then coat with the egg yolk mixed with one tablespoon of water and roll in stale bread crumb dust until well covered. Fry in any hot oil or butter substitute.


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The International Jewish Cook Book (1919).

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