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Rice and Tomato Croquettes

A fried croquette made from rice, tomatoes, vegetables, and cheese.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 15 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rice and Tomato Croquettes

Ingredients

Directions

Prepare the rice

  1. Wash rice.

  2. Steam rice in stock until it has absorbed the stock.

Make the tomato flavouring

  1. Cook tomatoes for twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar.

  2. Rub the cooked tomatoes through a strainer.

Make the mixture

  1. Remove the mixture from the fire.

  2. Add slightly beaten egg, cheese, butter, salt, and cayenne to the mixture.

  3. Spread the mixture on a plate to cool.

Shape and fry

  1. Shape the cooled mixture into cylinders.

  2. Dip each cylinder in crumbs, then in egg, then in crumbs again.

  3. Fry the cylinders in deep fat.

  4. Drain the fried croquettes.

Nutrition, whole recipe (rough)

657Calories
21 gProtein
28 gFat
83 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Tomato + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Starch that softens in stock and binds the croquette mixture into a shapeable mass.
Stock
Liquid absorbed by the rice, adding savoury flavour and moisture to the mixture.
Tomatoes
Provide acidity and colour, flavouring the rice mixture after straining.
Egg
Binds the mixture and helps the coating of crumbs adhere to each cylinder.
Cheese
Adds savoury flavour and richness to the mixture.
Butter
Adds fat for richness and a softer texture in the mixture.

The step that matters

Spread the mixture on a plate to cool. The mixture must be cool and firm enough to shape; warm, soft mixture slumps and cracks, and the egg in it can scramble if heated further.

Swap the onion

How well each one fits the dish's main ingredients (rice, tomato, carrot, parsley, thyme, clove, sugar):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against rice, tomato, carrot, parsley, thyme, clove, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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