It happens to us all: a recipe like this Oven Baked Rice with Aubergine and Mozzarella calls for boiled white rice, and we end up cooking more rice than we really need. Since we hate wasting food, we’ve found an alternative way to use the white rice we had left over: these super tasty croquettes.
Serves: 2 | Preparation time: 5 mins | Cooking time: 15 mins
- Rice: 160 g
- Parmesan, grated: 50 g
- Smoked Scamorza cheese or Mozzarella: 50 g
- Eggs: 1
- Salt: to taste
- Seed oil, for frying
Tip: We have used some leftover white rice from a previous meal – but you’re welcome to cook it from scratch! Just boil the rice in some salted water before proceeding any further.
Mix the rice with the Parmesan, the egg and a pinch of salt.
Dice the scamorza in small cubes. Wet your hands with some cold water, so that the rice won’t stick to them, and shape small amounts of rice in round bite-sized chunks. Place some scamorza inside each riceball.
Put the breadcrumbs in a shallow plate. Coat each riceball in breadcrumbs.
Heat up the the oil and deep-fry the riceballs in small batches. Remove them from the oil with a skimmer and place them on a plate lined with kitchen paper to get rid of some of the oil.
Sprinkle with a pinch of salt and serve warm.