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Fofos de Arroz, by Cyrus Todiwala

07 July 2009
Fofos de Arroz, by Cyrus Todiwala

Top chef Cyrus Todiwala devises a recipe that would be suitable for the school dining hall for Caterer's Education Week.

FOFOS DE ARROZ, BY CYRUS TODIWALA

A simple rice and cheese croquette made from left-over boiled rice or boiled and cooled for the occasion. Ideally, thick par-boiled-type rice is the best, or a risotto type.

INGREDIENTS

  • Boiled rice: As much as you may have
  • Grated cheese: One heaped teaspoon per croquette
  • Chopped green chilli: One chilli for six to eight croquettes of approximately three inches by one inch in diameter
  • Paprika or chilli powder: 1/2tsp for the above
  • Chopped coriander: 1tbs
  • Salt: A little to taste, depending on the cheese you use
  • Breadcrumbs: As needed
  • Flour (plain but any): 3tbs for up to eight fofos
  • Eggs: 2
  • Oil: As needed to semi-deep fry. Approximately 3/4in depth in the frying pan

    METHOD

Take the old rice, add a little salt and mash it a bit with your palms until it is soft enough to be shaped.

Combine the cheese with the coriander, the chilli and the paprika, mix well and taste.

Make even-sized balls with the rice and set aside.

Divide the cheese into as many even balls as the rice.

Flatten the rice ball on your palm until approximately ½in thick.

Place a ball of the cheese in the centre and fold over carefully.

Make cylindrical or egg-shaped forms, but ensure that there are no visible cracks and roll them lightly in the flour.

In another dish, beat the egg lightly until both white and egg are well mixed.

Dip each fofos in the egg and then crumb them.

Chill them in the refrigerator for a couple of hours at least if possible. Chilling makes them firm and also helps the cheese within not to over-heat and expand, thereby cracking the fofos.

Heat the oil until almost smoking and fry when you need them. Do not over-heat the oil.

You can keep them in the refrigerator overnight or for a few hours before service. Fry when you are ready. (Ensure that they are kept covered and that they have paper at the bottom.)

In Goa, these are rolled in semolina instead of breadcrumbs. This gives a lovely crunchy texture and is different.

Serve with garlic and tomato chutney or an aïoli type dip.

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