Creamy cheesy rice croquettes
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Loading... Ingredients
- 500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
- 250 ml (1 cup) thick bechamel or white sauce
- 125 ml (1/2 cup) cooked peas
- 2 green chillies, finely chopped
- 125 ml (1/2 cup) grated Parmesan cheese
- 125 ml (1/2 cup) grated cheddar cheese
- 5 ml (1 tsp) BBQ spice
- 2 ml cayenne pepper
- 16 (1 cm x 1 cm) cubes mozzarella cheese
- 500 ml (2 cups) breadcrumbs
- 2 eggs, lightly beaten
- oil for deep frying
Method
- Mix the rice, white sauce, peas, chilli, Parmesan, cheddar, and spices in a bowl. Wet your hands with a little water and form 16 balls with the rice mixture. Place a cube or mozzarella in the middle and make sure there are no holes where the cheese can leak out whist frying.
- Place on a baking sheet and keep in the fridge.
- Place the breadcrumbs in a shallow bowl and the beaten egg in another. Place 4 -5 rice balls in the egg and make sure it is coated all over. Roll in the breadcrumbs and place back on the baking sheet. Repeat will all the other balls. Keep in fridge for at least 30 minutes.
- Heat the oil in a deep pan or wok and fry the croquettes in batches until golden brown. Serve with tomato sauce.