Rice croquettes recipe

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 325 calories / serving
  • Freezable
  • Healthy
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167982 Rice croquettes HERO

Bring the milk to the boil. Add the rice, lower the heat and cover. Cook for 25 minutes, stirring from time to time.

Peel and chop the onion. Melt the butter in a frying pan and fry the chopped onion without allowing it to brown.

Pour the rice into a mixing bowl. Add the onion, egg, parmesan and seasoning. Mix well. Roll the mixture into small balls and roll them in breadcrumbs. Keep in the fridge for 2 hours.

Heat the frying oil in a pan. Immerse the rice croquettes in the oil, two or three at a time, and cook for 2 minutes. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with a green salad.


Use leftover rice from your Creamy Chicken in Mushroom Sauce dish for the croquettes.

No need to waste any delicious ingredients. See more Leftover recipes

  • Ingredients

  • 150g rice
  • 300ml milk
  • 1tbsp butter
  • 1 onion
  • 1 egg
  • 2tbsp grated parmesan
  • 120g breadcrumbs
  • olive oil, for frying
  • salt
  • pepper
  • Energy 1370kj 325kcal 16%
  • Fat 14g 20%
  • Saturates 6g 30%
  • Sugars 4g 4%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 41.3g Protein 11.7g Fibre 1.2g


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