Recipe by Cookiegirlandi
These are very good. My step-mom used to make these in the 80's. We would dip into a mustard dressing. Honey mustard would work. The thousand island works great also. Make sure you finely chop corned beef and sauerkraut, so the croquettes hold together. They make a nice appetizer or a nice luncheon with a salad. I hope you enjoy these as much as I do!
Top Review by love2ck
We enjoy Reuben's and I had most of the ingredients for this on hand, so tried this last night. Did substitute a half pound of deli corned beef. I put it in the food processor with the drained sauerkraut and cheese and chopped it up. Stirred in the remainding ingredients. I didn't do the double coating, just dipped in panko bread crumbs (what I had). I did pan fry and then served with horseradish mustard. Kids and husband really enjoyed.
- 1⁄2 cup converted rice
- 1 (16 ounce) can sauerkraut
- 1 (12 ounce) can corned beef
- 1⁄4 cup chopped onion
- 3 eggs
- 1 cup shredded swiss cheese
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons water
- 1 1⁄2 cups fine dry breadcrumbs
Directions See How It's Made
- Cook rice according to package directions.
- Drain sauerkraut very well, chop fine with corned beef.
- (I use food processer, pulse).
- Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
- Shape into 18 croquettes or (I make egg shape).
- balls, using 1/4 Cup mixture for each.
- Combine remaining egg and water, beat slightly.
- Roll croquettes in crumbs, egg and crumbs again.
- Let dry 10 minutes.
- Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ø 20 minutes, turning once.
- Serve with Thousand Island dressing.