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Rice croquettes

updated

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Ingredients for 6 servings:

  • 400 g rice, cooked
  • 4 eggs
  • 500 g tomatoes
  • 3 sprigs of oregano
  • 4 tbsp olive oil
  • 100 g Parmesan, grated
  • 150 g breadcrumbs, maybe a little more
  • Oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

smart dish, delicious with salad

Separate the eggs. Peel, core, and dice the tomatoes. Puree the oregano and 4 tablespoons of oil. Mix with the egg yolks, tomatoes, rice, Parmesan cheese, and 30g of breadcrumbs. Chill for 1 hour. Beat the egg whites. Form the rice into about 16 balls, first dipping them in the beaten egg whites, then in the remaining breadcrumbs. Repeat this process once. Heat the oil for frying and fry the rice balls for about 5 minutes. Tastes great with tomato and mozzarella salad!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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