Baked croquettes are an easier to digest alternative during nausea and vomiting
Hydrate the rice noodles in hot water and let them stand for about 4 minutes.
Prepare a thick béchamel sauce by heating the butter with the flour. Cook for about 5 minutes over low heat so that the flour is not raw. Incorporate the boiling milk little by little, and cook until it gains consistency. Season with salt, fresh chopped sage and white pepper.
Incorporate the rice noodles and mix very well.
Once the dough is cooled, make balls with your hands. Dip them in egg and coat them with the mixture of breadcrumbs and sesame seeds.
Place them on a baking tray and brush them with a little oil.
Heat the oven to 220ºC and roast the croquettes for about 4 minutes. If the oven is not very hot, the croquettes will not be crispy and will burst.
“Put a little oil on your hands to shape the croquettes“