Griddle Rice Croquettes

1 cup cold cooked white rice
1 cup finely chopped red onion
1/2 cup dry-roasted unsalted peanuts
coarsely chopped
1/2 cup chopped fresh cilantro
1 tbs coarsely chopped ginger root
4 to 6 fres Thai, serrano or cayenne chilies
1 tsp salt
8 slices bread (thick)
4 cups warm water
Vegetable oil for deep frying
Chutney of choice

1. Mix rice, onion and peanuts in large bowl.
Place cilantro, gingerroot and chilies in
food processor. Cover and process until
finely ground. Add cilantro mixture and
salt to rice mixture; mix well.
2. Dip bread slices into warm water just until
moist. Immediately remove and press between
palms of hands, squeezing water out completely.
Add bread to rice mixture, mixing well to form
a compact slightly sticky dough.
3. Grease palms of hands with aditional oil. Divide
dough into 18 pieces. Shape each piece into a
1/2 inch thick patty. Set aside.
4. Heat 2 tsp oil in 10 inch skillet over medium-high
heat. Place patties in skillet without overcrowding.
Cook 10 to 14 minutes, turning once, until golden.
Remove from skillet; drain on paper towels. Repeat
adding oil as needed.