Golden Parmesan Rice Croquettes
A clever way to turn leftover rice into crispy, golden bites the whole family will adore. Crunchy on the outside, soft and cheesy on the inside — these easy croquettes are ready in minutes and work beautifully as a snack, appetizer, or side dish.
🛒 Ingredients
3 servings
- 1 cup cooked rice (leftover)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- ¼ cup whole milk
- 1 egg
- 50 g grated parmesan cheese
- 1 chicken or beef bouillon cube, crumbled
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying
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Directions
- 1
In a large bowl, combine the cooked rice, parsley, chives, milk, egg, parmesan, and crumbled bouillon cube. Mix thoroughly until everything is well blended.
- 2
Add the flour and baking powder, stirring until the batter is thick, smooth, and holds its shape.
- 3
Heat oil in a skillet over medium heat. Using two spoons, shape small croquettes and fry for 3–4 minutes per side until deep golden and crispy.
- 4
Drain on paper towels and serve hot with a yoghurt dip, sour cream, or your favourite dipping sauce.
💡 Chef's Tip
Add a pinch of smoked paprika or grated nutmeg for an extra depth of flavour. These croquettes also freeze well — simply reheat in the oven at 180°C (350°F) for 10 minutes to bring back the crunch.
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