-
1
Prepare the rice and set it aside.
-
2
Cut the eggplant into quarter-inch cubes.
-
3
There should be about 3 cups.
-
4
Cut the zucchini into half-inch cubes.
-
5
There should be about two cups.
-
6
Cut the pepper into half-inch pieces.
-
7
Prepare the onion, garlic and tomato and set aside.
-
8
Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper.
-
9
Cook, stirring, until wilted.
-
10
Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated.
-
11
Do not brown the vegetables.
-
12
Add the rice.
-
13
Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk.
-
14
Add the broth and milk, stirring vigorously with the whisk.
-
15
When blended and smooth, cook about five minutes, stirring.
-
16
Add the egg yolks and cook, stirring, about 30 seconds.
-
17
Add salt and pepper to taste.
-
18
Stir the sauce into the vegetable mixture.
-
19
(Remove bay leaf.)
-
20
Add the parsley and fresh ginger.
-
21
Let stand until thoroughly cooled.
-
22
Divide the mixture into 20 equal portions.
-
23
Shape each portion into a ball.
-
24
Roll the balls in the remaining quarter cup of flour.
-
25
Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
-
26
Beat the egg with the water.
-
27
Roll the croquettes into the egg mixture and then in the bread crumbs.
-
28
Press to help crumbs adhere.
-
29
Shake off excess.
-
30
Heat the oil for deep frying.
-
31
Add the croquettes a few at a time and cook about four minutes or until golden brown.
