Short grain rice is far more starchy and is ideal to use for croquettes where they grains will hold together well. This is a basic recipe and it would be easy to change flavours by adding chopped sundried tomatoes or peppers and toasted pinenuts or try chopped celery and blue cheese or even feta and tuna. The combinations are really up to you and whatever you have on hand.

Ingredients

• 3 cups cooked short grain rice
• ½ cup grated parmesan or pecorino cheese
• 1 cup grated mozzarella
• 70 gram packet walnuts, toasted and chopped
• 2 tblsp chopped fresh chives
• 2 eggs, lightly beaten

Crumb Mix

• 1 egg
• ¼ cup milk
• about ¼ cup flour
• 1½-2 cups breadcrumbs (can be fresh or dried)

Method

1. In a bowl mix together the rice, cheeses, walnuts, chives, eggs and season with salt and pepper.
2. With floured hands, mould quarter cupfuls of mixture into cylinder shapes (croquettes).
3. Beat the egg and milk together from the crumb ingredients. Dust each croquette with flour and dip into the beaten egg mixture before rolling in the breadcrumbs. Place on a paper-lined tray while preparing the remaining croquettes. These can be covered and refrigerated for up to one day before cooking if wished.
4. Shallow fry or deep fry 2-3 croquettes at a time in hot oil (180ºC) for 3-4 minutes or until crisp, golden and hot.
5. Serve with rocket or salad leaves and fresh pear slices.