Japanese rice croquettes recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 537 calories / serving
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098243 Japanese rice croquettes HERO

Heat the vegetable oil in a large heavy-based saucepan to 180°C.

Mix the cooked rice with the soy sauce, sesame oil and spring onions in a mixing bowl; it should be sticky. Shape into 6-7cm patties and dust in the flour, shaking off any excess.

Dip in the egg and roll gently in the breadcrumbs. Deep-fry, in batches if necessary, for 3-4 minutes until golden and crispy on the outside.

Drain on kitchen paper then arrange in a serving bowl. Garnish with the long slices of spring onion and serve immediately.

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  • Ingredients

  • 1l vegetable oil, for deep-frying
  • 150g 'panko' breadcrumbs
  • 2 eggs, beaten
  • 50g plain flour
  • 200g short-grain rice, cooked as per package instructions
  • 2 spring onions, finely chopped
  • 100ml light soy sauce
  • 50ml sesame oil
  • spring onions, finely sliced lengthwise to garnish
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  • Energy 2238kj 537kcal 27%
  • Fat 31.9g 46%
  • Saturates 4.4g 22%
  • Sugars 2.1g 2%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 51.9g Protein 11.6g Fibre 2.1g

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