Carrot croquettes with rice

To prepare rice: in a pot, add half the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

Put in a little water the peas and cook until tender.

On the other hand, wash, peel and grate the carrots, chop the onion and the paprika cubes. Then in a frying pan with the rest of wonder, sauté all (peas, carrot and paprika) and add the pepper, curry and salt. Once well saute to keep in the pan.

To make croquettes, in a container mix the traditional flour with 2/3 of cornmeal, mix and then empty soy milk. Stir very well, until you get a thick smoothie. Then, put all the contents of the pan in a new container, add the rest of the cornmeal and mix with your hands.

Then, make balls with the mixture, go through the flour shake with soy milk and finish going through the bread grated, place on an oiled can to bake them.

Cook at the oven at 250ºC for about 15 mins, taking care that croquettes are not going to burn.

Serve accompanied by rice.