Crispy Rice Croquettes: A Delicious Way to Use Leftover Rice and Vegetables
Easy and Hearty Rice Croquettes
Don’t let leftover rice and stray vegetables go to waste! This recipe shows you how to make adorable, crispy-on-the-outside, and fluffy-on-the-inside rice croquettes using simple ingredients. They’re perfect as a filling meal or a delightful snack for kids. Follow along to make these crowd-pleasers!
Rice Croquette Main Ingredients (Makes approx. 15-20)
- 2 bowls cooked rice (approx. 400g), warm
- 100g ham, finely chopped (or ham slices)
- 30g broccoli (small florets)
- 1/2 small onion, finely chopped
- 1/4 bell pepper (any color, or a mix)
- 1/2 medium potato
- 1/2 carrot (about 5cm length), finely chopped
- 2 Tbsp chopped green onion
Croquette Breading Ingredients
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 2-3 eggs
- Vegetable oil for deep-frying, ample amount
Seasoning for Sautéed Vegetables
- Pinch of salt
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 2-3 eggs
- Vegetable oil for deep-frying, ample amount
Seasoning for Sautéed Vegetables
- Pinch of salt
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Ensure the rice is warm. Finely chop the ham and all the vegetables.
Step 2
Finely mince the ham, broccoli, onion, bell pepper, potato, and carrot. If the pieces are too large, the mixture might not hold together well.
Step 3
Heat a lightly oiled pan over medium-low heat. Add the chopped green onion first and sauté until fragrant to release its aroma, creating an infused oil. This greatly enhances the flavor.
Step 4
Once the green onion is fragrant, add the chopped ham and all the prepared vegetables to the pan. Sauté over medium heat until the vegetables are softened and translucent.
Step 5
Once the vegetables are cooked, season lightly with salt and pepper. Stir in the toasted sesame seeds for a nutty aroma. Let the sautéed mixture cool slightly.
Step 6
In a bowl, combine the warm rice with the cooled sautéed mixture. Use a spatula or your hands to gently mix everything together, being careful not to mash the rice grains.
Step 7
Take portions of the rice mixture, about a tablespoon or two, and shape them into balls or slightly flattened discs, similar to a baseball or egg shape. Press firmly to ensure they hold their shape. Avoid making them too large, as they may not cook through properly when fried.
Step 8
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. First, dredge each rice ball in flour, ensuring it’s evenly coated. Then, dip it into the beaten egg.
Step 9
Finally, coat the egg-covered rice ball generously with breadcrumbs. Gently press the breadcrumbs onto the surface to help them adhere. This step ensures an extra crispy exterior.
Step 10
Heat a generous amount of vegetable oil in a pot or deep pan over medium-high heat (around 170-180°C or 340-350°F). Carefully lower the breaded croquettes into the hot oil, one by one, starting from the edge to avoid splashing. Don’t overcrowd the pan, as this can lower the oil temperature.
Step 11
Fry the croquettes for about 3-5 minutes, turning them occasionally, until they are golden brown and crispy all over. Ensure even cooking.
Step 12
Once golden and crispy, remove the rice croquettes from the oil and place them on a wire rack or paper towels to drain excess oil. They are best enjoyed warm!
