Cheese Filled Rice Croquettes Recipes

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CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE



Cheese-Filled Risotto Croquettes with Tomato Sauce image

Categories     Cheese     Rice     Tomato     Fry     Cocktail Party     Oscars     Mother's Day     Dinner     Lunch     Poker/Game Night     Engagement Party     Potluck     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 appetizer servings

Number Of Ingredients 12

3 cups leftover cooked risotto
1/2 cup grated Parmesan
2 Tbsp heavy cream
2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
1 large egg yolk
Salt and freshly ground pepper
5 oz mozzarella or Fontina cheese
All-purpose flour for dredging
Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
1 cup fresh white bread crumbs
Vegetable oil for deep-frying
2 cups tomato sauce

Steps:

  • In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
  • Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
  • Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
  • Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

RICE CROQUETTES



Rice Croquettes image

As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 croquettes.

Number Of Ingredients 12

1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Canola oil
Additional fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY



Leftover Cheesy Bacon Rice Croquettes Recipe by Tasty image

Here's what you need: rice, bacon, shredded mozzarella cheese, grated parmesan cheese, italian breadcrumb, eggs, oil, marinara sauce

Provided by Rie McClenny

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 8

3 cups rice, cooked
1 cup bacon, cooked and chopped
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
3 cups italian breadcrumb, divided
2 eggs
oil, for frying
marinara sauce, to serve

Steps:

  • In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
  • Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
  • Coat the rice balls in the remaining bread crumbs.
  • Preheat oil in a pot to 350˚F (170˚C).
  • Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
  • We recommend serving with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 59 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, Sugar 3 grams

CHEESE FILLED RICE CROQUETTES



Cheese filled Rice Croquettes image

Posted by request. I serve these as an antipasto and they're also great as a snack. There may appear to be a number of steps to follow but they really are quite easy to make. Can be made gluten free.

Provided by SandraMK

Categories     Lunch/Snacks

Time 55m

Yield 18 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 cup minced onion
2 cups arborio rice
8 cups hot chicken stock, approximately
3/4 cup grated parmesan cheese
2 beaten eggs
pepper
1 cup mozzarella cheese, cut into 18 cubes
2 cups dry breadcrumbs
oil (for frying)
3 cups tomato sauce, approximately

Steps:

  • Melt butter.
  • Add onion and cook on medium heat until softened.
  • Add rice and stir to coat with butter.
  • Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
  • Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
  • Remove from heat.
  • Stir parmesan cheese and eggs into hot rice.
  • Season with pepper.
  • Spread rice onto a baking tray and allow to cool.
  • Divide rice into 18 portions.
  • Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
  • Draw edges together to enclose cheese and form into a ball.
  • Continue with remainder.
  • Roll in breadcrumbs.
  • Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
  • Ensure the pot is not overcrowded.
  • Serve hot with your favourite tomato sauce.

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

RICE CROQUETTES



Rice Croquettes image

These were made by my grandmother while I was growing up. Whenever she made them, some always made their way to our house. She would make them in the morning and put them on a platter and into the refrigerator they went until suppertime--probably to tighten up. I remember seeing them sitting there with waxed paper over them. These are so good if you mash them a little on your plate and put butter and salt on them. It is a way to use up leftover rice which is what Grammie did. She didn't throw anything away. She even saved all her leftover meat whether it be one hamburg patty, or a hotdog, or a roast and would grind them up at the end of the week and used the following recipe but with meat instead of rice. She would add some chopped onion to the meat. She didn't waste anything. The rice is held together with an egg and white sauce. Grammie never measured so this is about what I use to make mine. The time listed is if you keep them in the refrigerator for a few hours, but you could have them sit only about an hour or so.

Provided by Mimi in Maine

Categories     White Rice

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup raw rice (cooked and cold)
1 egg (beaten)
3/4 cup cracker crumb (approximately)
3 cups oil (approximately to deep fry them)
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper

Steps:

  • Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
  • Set aside to cool some.
  • Put the rice in a bowl.
  • Beat the egg and add to the rice.
  • Add enough of the cooled white sauce so you can handle it.
  • Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
  • Put in refrigerator for a few hours to set, if you have the time.
  • Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
  • Take out and drain on paper towels (Grammy used a brown paper bag).
  • Serve with butter and salt.

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