Kittencal's Parmesan Feta Rice Croquettes

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

Step 18: Transfer to paper towels or a rack to drain.