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Leftover Cheesy Bacon Rice Croquettes

by Rie McClenny featured in 6 Ways To Use Leftover Rice

Ingredients

for 10 servings

  • 3 cups
    rice, cooked (690 g)
  • 1 cup
    bacon, cooked and chopped (225 g)
  • ½ cup
    shredded mozzarella cheese (50 g)
  • ½ cup
    grated parmesan cheese (55 g)
  • 3 cups
    italian breadcrumb, divided (345 g)
  • 2 eggs
  • oil, for frying
  • marinara sauce, to serve
    Calories 476
    Fat 16g
    Carbs 59g
    Fiber 2g
    Sugar 3g
    Protein 20g

Estimated values based on one serving size.

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Preparation

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

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