Polpette di Riso (Rice Croquettes)

Typically Italian, this recipe focuses on using leftovers to create an even tastier finger food. And seriously, take anything, deep fry it and it’s 100 times more delish. No? Si!

The beauty about making a rice based dish such as risotto is that it’s super easy to make too much of it, so Polpette di Riso is the perfect solution to stop food wastage.

It’s important to note that the number of croquettes you can get out of this recipe is completely relative to how much risotto you have left over, quantities in this recipe are a general guide…if you have any questions feel free to post a comment!

Ingredients

4 cups of leftover risotto or cooked rice (must refrigerated overnight)

2 cloves garlic

handful of fresh parsley

1 cup of finely chopped english spinach

100g finely grated Parmesan cheese (you can use cheddar or mozzarella if you wish)

1 egg (beaten)

2 cups breadcrumbs

1/2 cup of plain flour

salt, pepper to taste

vegetable oil (for deep fry)

Method

Prepare your workspace into a lovely little assembly line. Line up risotto, plain flour, beaten egg and finally the breadcrumbs.
Mix risotto, garlic, spinach, parsley, cheese and salt and pepper into a large bowl and spoon mixture into tightly packed balls or mini sausage shapes (it’s important the rice is very tighly packed together in its shape).
Coat in a light layer of flour before dipping quickly into the egg mixture and finally rolling it in the bread crumbs. Set aside on a paper towel. Repeat the assembly line process until desired quantity of croquettes.
Heat enough vegetable oil to deep fry, once oil is hot (test it out by dropping a tiny bit of the beaten egg mixture, if it goes nuts – your oil is ready) place on high/mid heat.
Deep fry croquettes until a nice golden colour, drain and place on paper towel – season with a pinch of salt.
Happy frying!
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