Saturday, September 01, 2007
Saffron-braised carrot and rice croquettes
Like the most ordinary of days, my most surprising recipes are conjured out of necessity and limitations, rather than detailed and long-term planning. Living at a just-moved in apartment of a friend who just moved to a new city meant that eating out was pretty much the rule of the day. But the apartment was not without a variety of dried foods, and some fresh, from one of those touristy visits to a farmers' market. And, leftover rice, which always fuels my imagination. For me, they really scream croquettes!
This one is packed with rice and carrot, the two protagonists -- the carrot was finely diced and braised in a bit of saffron and water, before being added to the batter of rice, flour, an egg, half a chopped tomato, basil, a sprinkling of breadcrumbs. Then, flattened and moulded into patties which were then dredged in flour, then egg, then breadcrumbs.