Making use of beautiful food that was cooked but not eaten is high on my list of kitchen priorities. Wherever and whenever I can, I try to not waste food by ‘recycling’ it into yet another beautiful and delicious dish. These croquettes were so moreish, I was hoping I had space for more.
I again had some leftover rice, in this case Jasmin rice, which is not ideal for fried rice but works brilliantly when mixed together with a few extra ingredients and vegetables, shaped and shallow fried in oil.
Any rice grain will work well here and if you don’t have any leftover rice, simply cook fresh rice, let it cool and follow the recipe.
Although it may seem like a bit of effort I can assure you that it really was very simple to put together and cook. The eating part was, of course, by far the easiest and most enjoyable.
I made a simple sweet soy dipping sauce and served it only with sliced avocado although a fresh tossed salad will also make this a very tasty meal.
ingredients | makes about 12 | a little effort
1T olive oil
1 large carrot, grated
2 zucchini, grated
1/2 white or red onion, finely chopped
2 garlic cloves, crushed
1/2t fine salt
good grind of black pepper
1C finely grated Parmesan cheese
3T fresh herbs, chopped (parsley, thyme, cilantro)
2 1/2 C panko crumbs
3 eggs, beaten
about 4C sunflower / canola oil for frying
In a skillet, heat the olive oil & butter and saute the onion & garlic until glossy. About 5 minutes.
Add the carrot & zucchini, stir to coat and cook for a further five minutes. Set aside to cool for about ten minutes.
Add the rice to the vegetable mixture and mix to combine.
Now add the salt, pepper, cheese, herbs, half cup of panko crumbs and eggs and mix well using your hands.
Place the remaining panko onto a plate. Heat about 4 cups of sunflower or canola oil in a pot. (The oil must come halfway up the croquette)
Using your hands, shape the mixture into the desired size.
Very carefully drop the croquettes into the hot oil and fry for about three to four minutes a side or until beautifully browned and crisp.
Remove the croquettes using a slotted spoon and place onto towel paper to remove excess oil.
Serve warm with a sweet soy dipping sauce or mayonnaise and sweet chili sauce.
Yours in food