Vienna Sausage Croquettes & Beet Slaw

Step 1: Melt the butter in a medium saucepan, then stir in the flour. Keep stirring for about a minute.

Step 2: Slowly add the milk and cream, stirring to incorporate and make a nice smooth roux.

Step 3: Add your spices, the rice and chopped Vienna sausages and cook an additional 3 minutes, stirring frequently. It should be rather thick.

Step 4: Set it aside to cool while you make the slaw.

Step 5: Make the slaw by placing the peeled and grated beets in a mixing bowl. Whisk together the remaining ingredients in a smaller bowl until well combined. Pour over the beets and stir to combine. Set aside or refrigerate until it's time to serve.

Step 6: Place the oil in a frying pan and place over medium heat. Set up your prep station with a beaten egg in one bowl, breadcrumbs in another, a place to put the shaped croquetas before cooking, and a paper towel lined cookie sheet or plate to drain the cooked croquetas.

Step 7: Take about a tablespoon and a half of the rice and sausage mixture, shape it into a disc, dip it in the egg mixture, coat in the breadcrumbs, and set aside. Repeat until you've used all the rice mixture.

Step 8: Fry the croquetas in batches for about 3-4 minutes each (about 2 minutes per side) and set on a paper towel to drain. Lower the heat if the croquetas are browning too quickly.

Step 9: To serve, place 1/2-3/4 cup of the slaw on a plate and top with a warm croquette.

Step 10: Garnish with fresh chives if desired. Serve immediately.

NOTE: If you don't have cooked rice on hand, take ¼ cup medium grain rice and cook in ½ cup water with a pinch of salt