Sunbeam RC5810 - Manual (Page 13)

11
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.
Recipes continued