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Herby rice and mozzarella croquettes
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Prep Time:
65 minutes
Cook Time:
50 minutes
Total Time:
115 minutes
Impress with crispy, cheesy croquettes paired with tangy tomato relish and crisp salad greens.
Ingredients:
  • 750ml (3 cups) vegetable liquid stock
  • 30g butter
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 220g (1 cup) arborio rice
  • 60ml (1/4 cup) white wine
  • 20g (1/4 cup) shredded parmesan
  • 2 eggs
  • 40.00 ml chopped fresh basil leaves
  • 2 tsp chopped fresh thyme leaves
  • 82.50 ml chopped fresh continental parsley leaves
  • 150g-piece mozzarella, cut into twelve 1 x 6cm pieces
  • 50g (1/3 cup) plain flour
  • 50g (1 cup) panko breadcrumbs
  • Vegetable oil, to deep-fry
  • Micro herbs, to serve (optional)
  • Tomato relish, to serve
  • Salad leaves, to serve
Instructions:
  • Bring the stock to a boil in a saucepan over high heat, then simmer on low heat.
  • In a saucepan over medium heat, melt butter with oil. Add onion and garlic, stirring often, until softened, about 5 minutes. Add rice, cook for 1 minute till lightly toasted. Pour in wine and let it absorb. Pour enough stock to cover rice, stir until absorbed, then continue this process for 18-20 minutes until all stock is used. Stir in parmesan, then transfer to a large bowl, cover, and let cool.
  • Gently beat 1 egg, then mix it with rice, basil, thyme, and half of the parsley. Season with salt and pepper. Stir well to incorporate all ingredients. Shape 1/4 cup portions of the mixture into croquettes using wet hands.
  • Create a hollow in a croquette using your finger. Fill with mozzarella and mold the rice mixture around it to cover completely. Repeat with the rest of the croquettes and mozzarella.
  • First, spread flour on one plate. Next, mix breadcrumbs and the rest of the parsley on another plate. Then, whisk the remaining egg in a shallow bowl. Coat croquettes in flour, then egg, and finally breadcrumbs, gently pressing to cover. Transfer onto a plate and refrigerate for 30 minutes to chill.
  • Pour enough oil into a large saucepan so it reaches 5cm up the side. Heat over medium-high heat until it reaches 160°C on a cook’s thermometer. Deep-fry 4 croquettes, turning occasionally, for 3-4 minutes until golden. Transfer to a paper towel-lined plate. Repeat with the remaining croquettes in 2 more batches, reheating the oil between batches. Serve them on a large platter, sprinkle with micro herbs, if desired, and accompany with tomato relish and salad leaves.

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