2 c. cooked rice, cooled
1 can (6 1/2 or 7 oz.) tuna, salmon, or other fish, drained and flaked
2 tsp. minced parsley
1 egg, separated
2 tbsp. water
1/2 c. dry bread crumbs
Vegetable oil to depth of 1 to 1 1/2-inches in fry pan

Combine rice, tuna, parsley and egg yolk. Shape into 6 croquettes. Mix the egg white in water. Dip the croquettes in this mixture. Drain and then coat with bread crumbs. Let coating dry. Fry in vegetable oil heated to 375 degrees for 2 to 3 minutes on each side until golden brown. Drain on paper towels. Serve hot. Good!