Rice Croquettes Recipe

"If I’m serving these at a get together I make one batch as stated for people that do not eat meat and one batch with 1/2 pound browned and cooled spicy bulk pork sausage meat mixed into the rice mixture, or you also mix in 1-1/2 cups finely chopped cooked chicken, plan ahead the mixture must be refrigerated for 2 or more hours before shaping "

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (50.3 g)
Calories 106
Total Fat - 4.2 g
Saturated Fat - 1.2 g
Cholesterol - 24.2 mg
Sodium - 153.4 mg
Total Carbohydrate - 13.2 g
Dietary Fiber - 0.5 g
Sugars - 0.5 g
Protein - 3.5 g
Calcium - 54.6 mg
Iron - 0.4 mg
Vitamin C - 1.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a large saucepan saute onion in butter over medium-high heat until tender. Add in garlic; cook stirring for 2 minutes. Add rice; saute 3 minutes. Stir in broth and fresh parsley; bring to a boil, reduce heat, cover and simmer until rice is tender (about 20-22 minutes). Cool to room temperature.

Step 2

To the cooled rice mixture mix in 1 egg, Parmesan cheese, basil, black pepper and seasoned salt. Refrigerate the mixture for minimum 2 hours or overnight.

Step 3

Moisten hands with water or coat lightly in oil and shape 1/4 cupfuls into logs.

Step 4

Whisk 1 egg with 2 tablespoons water in a shallow bowl. In another bowl place the breadcrumbs.

Step 5

Coat the croquette in the egg allowing excess to drip off, then roll in breadcrumbs (have all the croquettes breaded and on a plate before starting to fry).

Step 6

Heat oil in a heavy skillet. Fry croquettes a few at a time for 3-4 minutes turning frequently until evenly golden brown on all sides. Drain on paper towels.