Rice Croquettes
Recipe: #12627
May 25, 2014
Categories: Side Dishes, Rice, White Rice, Italian, Christmas, Sunday Dinner, Thanksgiving, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"While searching for recipes that use leftover cooked rice I noticed this one, although this was not the recipe I made it looks very good so I`m posting it here and will be definately making it very soon"
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (81.3 g)
- Calories 97
- Total Fat - 3.7 g
- Saturated Fat - 2 g
- Cholesterol - 25.4 mg
- Sodium - 514.4 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 3.7 g
- Calcium - 62.8 mg
- Iron - 0.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the butter in a saucepan, Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until the rice is soft. Cool to about room temperature.
Step 2
Stir in egg, minced garlic cheese, basil and black pepper. Mixture should be very moist. Using oiled hands, shape into 12-16 croquettes, depending on size desired. Place the rice balls on a plate and refrigerate for a few hours.
Step 3
Remove from fridge then roll in the bread crumbs.
Step 4
Fry in 1/4 to 1/2 inch olive oil until golden and crisp. Drain. Garnish with parsley when serving.
Tips
No special items needed.
1 Reviews
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