So after hearing he died I decided to alter my dinner plans and cook something from one of his cookbooks tonight for dinner. I settled on the Egg Croquettes because they are like nothing I have ever even heard of, let alone eaten. I liked them. Different, but good. One child at them happily, the other didn’t like them. (This is the one that used to be totally adventurous so it’s funny how they change through the years!)
A simple supper anyway, nothing too spicy or complicated or demanding. I’ve made chicken croquettes and potato croquettes before but these were my first egg croquettes!
- 4 eggs, beaten together
- 1/2 cup bread crumbs
- 1/2 cup grated cheese
- 1/4 cup chopped parsley
- 3 Tbs olive oil
- 1 small onion, chopped
- 1 -2 garlic cloves, chopped
- 1 8 oz can tomato sauce
- 1/2 cup water
- 1 cup peas (frozen or canned or fresh)
- 1 cup of rice cooked in 2 cups of chicken broth
Heat the oil in a frying pan and start the onion and garlic cooking over medium low heat while you mix the eggs, bread crumbs, cheese and parsley in a bowl. When the onion and garlic are soft, add the tomato sauce, water and peas. Bring to a boil then reduce to a simmer.
Meanwhile start the rice cooking. Bring the chicken broth to a boil, then stir in the rice, reduce the heat to low, cover and simmer for 25 minutes.
Use a soup spoon to drop the egg “dumplings” or croquettes into the simmering sauce. Drop them around the pan so they are not touching. Do not stir them! Cover and cook over low heat 25-30 minutes.
Serve the croquettes and sauce over the cooked rice.