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  • Kitchen Garden

    MARCH MADNESS!

    Jan 26, 2021 5 minutes

    PARSLEY RICE CROQUETTES

    I like to make extra risotto just so I can whip these little tasty croquettes up the following day. Serve with a green salad.

    SERVES 4 AS A SNACK

    Preparation time: 5 minutes

    Cooking time: 15 minutes.

    ■ 400g/14oz leftover risotto
    ■ 1 egg, beaten
    ■ 1 bunch parsley, chopped
    ■ 200g/7oz breadcrumbs
    ■ Oil for frying

    1. In a large bowl combine the egg with the leftover risotto, mixing well. Then add the parsley and mix again.

    2. Roll heaped tablespoonfuls of mixture into balls and roll them in breadcrumbs. Flatten the balls slightly.

    3. Shallow fry the croquettes in batches in oil for 3-4 minutes on either side or until golden and crispy. Drain off any excess oil and keep warm until all the croquettes are cooked.

    4. Serve immediately with a salad of choice.

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