2 tablespoons Bucher cereal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons white vinegar
1 sliced onion
1 teaspoon dried flaked coconut
2 tablespoons olive oil
2 eggs (remain unsalted)
1/2 cup marinated artichoke hearts in quint
Mix the cereals, salt, and cayenne pepper.
Preheat oven to 350 degrees F (175 degrees C).
Count tortillas inside of tortillas and place seam-side down on a flat surface. Spread the cereal mixture evenly over the bottom of the large foil lined loaf pan (7 x 9 inches). In a medium bowl, beat the vinegar, onion, and coconut together until slightly thickened. Transfer these to the bottom of the loaf pan. Top each tortilla with three large strips of foil. Then layer with artichoke hearts. Roll and roll seal edges in vinegar mixture, ensuring a tightly packed surface.
Place croquettes or tortillas onto ungreased cookie sheets. Use parchment to make as many cuts as needed to hold edges together but do not fray. Use parchment markers to form seal knots at edges of creamed rice, being careful not to cut into the shape of the instrument.
Bake at 350 degrees F (175 degrees C) for 1 hour.