Herb Croquettes

Name: Herb Croquettes
Ingredients: 185 g philadelphia* cream cheese, softened; 3/4 cup cooked arborio rice or 3/4 cup short-grain rice, cooked in half water, half stock; 1/4 cup parmesan cheese, grated; 1 garlic clove, crushed; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped fresh chives; 1/2 teaspoon finely chopped fresh rosemary; 1/2 teaspoon finely chopped fresh oregano; salt and pepper; 1/2 cup plain flour, seasoned with; salt and pepper; 1 egg, lightly beaten; 1 cup fresh breadcrumb; oil (for deep frying)

14 ingredients

3 steps

Ingredients

185 g philadelphia* cream cheese, softened
3/4 cup cooked arborio rice or 3/4 cup short-grain rice, cooked in half water, half stock
1/4 cup parmesan cheese, grated
1 garlic clove, crushed
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh oregano
salt and pepper
1/2 cup plain flour, seasoned with
salt and pepper
1 egg, lightly beaten
1 cup fresh breadcrumb
oil (for deep frying)

Directions

1

In a medium bowl combine the Philly*, Parmesan, rice, garlic, herbs and seasoning; mix well. Roll tablespoons of the mixture into rounds and refrigerate until firm.
2

Coat the rounds in seasoned flour, shake to remove excess. Toss rounds into beaten egg then into breadcrumbs until well coated. Refrigerate 20-30 minutes.
3

Heat the oil in a medium pan over medium heat. Deep fry croquettes in batches until heated through and golden. Drain on paper towel and serve immediately.