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!
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)