1 1/2 cups orzo
1 tomato, chopped finely
1/2 cup sweet pepper chopped finely (both red and green)
1 tsp. Italian Seasoning
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. onion powder or to taste
1/2 tsp. garlic powder or to taste
3/4 cup unbleached flour
1 1/2 cups water
1 tsp. olive oil plus more
Cook the orzo for between 10 to 12 minutes with the salt (some like the pasta al dente and others like it softer, let it cook till it has the consistency you like). To the same water in which you
cooked the orzo, add all the rest of the ingredients, adding the flour until you are able to form the croquettes, beginning with 1 cup, and adding more as needed.
Barely "paint" a skillet with olive oil and drop the mixture into it by large spoonfuls. Let set before flipping (when you notice that the edges begin to get a golden color, you can flip). Cook till golden brown on both sides.
Yield: depending on size you make it, from 8 large to 1 dozen smaller.
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