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Protose and Rice Croquettes
1 cup cooked rice 1 cup protose, mashed 2 tablespoons chopped onion browned in a little oil 1 teaspoon salt 1 1/2 teaspoons sage Mix the ingredients. Form into long round croquettes, dip into beaten egg and water (1 egg and 1 tablespoon water), then roll in zwieback crumbs, and lay on an oiled pan. Bake in a hot oven till heated through.
A vegetarian croquette from the Battle Creek tradition, built around a canned gluten-and-peanut product that no longer exists. Everything else in the list is still stocked, and the binding logic is sound.
- ProtoseA Sanitas/Kellogg canned meat analogue made from wheat gluten and peanuts, firm enough to slice or mash. It is no longer produced; a stiff seitan, or seitan mashed with a couple of tablespoons of peanut butter, gives the closest texture and flavour. Canned or crumbled commercial gluten roast also works.
- Zwieback crumbsZwieback is a twice-baked sweetened rusk, drier and finer than fresh breadcrumbs. Plain dried rusks, melba toast or panko crushed fine all coat the same way; avoid soft crumbs, which will not crisp in a dry oven.
- A hot ovenRead this as roughly 400 to 450F. At that heat the crumb coat sets and colours fairly quickly, which is all 'heated through' requires since every component is already cooked.
- The mixture must be dry enough to holdA cup of rice to a cup of mashed protose gives a stiff paste only if the rice is cold and fairly dry. Warm or wet rice will slump the moment it hits the pan; chill the mix 20 minutes before shaping if it feels loose.
- Sage quantityA teaspoon and a half of sage in two cups of mixture is assertive by modern taste. Start with half a teaspoon and adjust.
- Oiled pan, not friedThese are baked rather than deep-fried, so the crumbs brown only where they touch oil. Brush or spray the croquettes as well as the pan, and turn them once for even colour.
- YieldAbout eight croquettes of finger length, serving three or four as a main course with gravy or tomato sauce.