Kittencal's Parmesan Feta Rice Croquettes Recipe

"Don’t be shy with the feta cheese a little more won’t hurt the exact amounts for anything do not matter for this recipe I don’t even bother to measure anything .. better make a double batch you’ll be lucky if these even make it to the table! I’m a garlic lover so I add in the extra 1 teaspoon garlic powder it really brings extra flavor to the croquettes if you are a garlic lover then add it in!…add for even more added flavor cook your rice in chicken broth instead of water… plan ahead the rice mixture needs to chill for at least 4 hours or even better overnight before rolling and frying, if you find that after chilling the rice mixture is too soft for shaping add in a little dry breadcrumbs to the mixture and this should help, for a more even cooking and easier handling when frying you may shape into small patties instead of the long croquette shape which is what I most always do! and if you really want to take these to yet another level mix in 1/2 pound cooked ground beef or bulk sausage mixture with the rice -- prep time does not include cooking the rice or 4 hour chilling time"

Step by Step Method

Step 1

In a small skillet melt butter over medium-high heat.

Step 2

Add in onions and cook about 2 minutes

Step 3

Add in garlic, seasoned salt, black pepper and cayenne; cook stirring for about 2 minutes or until softened

Step 4

Transfer to a large (including the butter from the skillet).

Step 5

Mix in the cooked rice, then mix in the egg mix until well combined.

Step 6

Mix in parsley and Parmesan cheese.

Step 7

Season with more black pepper and the add in the garlic powder if desired.

Step 8

Gently mix in the cubed feta.

Step 9

Have all the croquettes breaded and on a plate before frying.

Step 10

Place the beaten egg in a shallow bowl.

Step 11

In another bowl combine the dry breadcrumbs with a pinch of cayenne pepper.

Step 12

Using lightly moistened hands shape about 1/4 cup of the rice mixture into small logs (or you may shape into the form of small patties instead of the log shape which is what I most usually do).

Step 13

Dip the logs firstly into the egg allowing any excess to drip off, then coat thoroughly into the breadcrumbs pressing down lightly to adhere the crumbs to the logs.

Step 14

Transfer all the coated croquettes to a plate.

Step 15

Heat about 3/4 to 1-inch of oil in a skillet over medium-high heat.

Step 16

If you have any breadcrumb coating left just before placing in the skillet lightly coat the croquettes once again this will give you an extra crispy coating.

Step 17

Fry the croquettes a few at a time until lightly golden brown turning a few times during cooking (to avoid over browning you may need to reduce the heat