Rice croquettes recipe
Ingredients
- 150g rice
- 300ml milk
- 1tbsp butter
- 1 onion
- 1 egg
- 2tbsp grated parmesan
- 120g breadcrumbs
- olive oil, for frying
- salt
- pepper
Each serving contains
- Energy
- 1370kJ 325.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.3gProtein 11.7gFibre 1.2g
Method
- Bring the milk to the boil. Add the rice, lower the heat and cover. Cook for 25 minutes, stirring from time to time.
- Peel and chop the onion. Melt the butter in a frying pan and fry the chopped onion without allowing it to brown.
- Pour the rice into a mixing bowl. Add the onion, egg, parmesan and seasoning. Mix well. Roll the mixture into small balls and roll them in breadcrumbs. Keep in the fridge for 2 hours.
- Heat the frying oil in a pan. Immerse the rice croquettes in the oil, two or three at a time, and cook for 2 minutes. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with a green salad.
- Tip: Use leftover rice from your Creamy Chicken in Mushroom Sauce dish for the croquettes.
- No need to waste any delicious ingredients. See more Leftover recipes
