How to make
Finely chop the fresh parsley leaves and the meat. I used jamon and chorizo, but you can use just one or the other, as long as it weighs 2.1 oz (60 g) in total.
In a pot on the stove, put the rice in the broth to boil. Add salt only if the broth is not salted beforehand. Pour the olive oil and black pepper and cook over medium heat for about 20 minutes or until the grains are cooked and absorb the liquid. Usually it is different for each type of rice. Here it is good to use round-grain rice.
Let the cooked rice cool and pour it into a bowl. Add the chopped parsley, chorizo and jamon. Then add the yolk and parmesan. Mix well.
Prepare three deep plates. In one, beat the eggs for the breading, in the others pour the flour and breadcrumbs.
With moistened hands, take some of the mixture and form balls a little larger than a walnut. Roll each ball first in flour, then in egg and finally in breadcrumbs.
Fry the rice croquettes in heated oil until they are nicely golden brown and crispy.
Place them onto kitchen paper to absorb the excess fat.
Serve the croquettes warm or cold - they are very tasty either way.
Parmesan rice croquettes would be good with a fresh salad and a sauce of your choice.
Enjoy these crispy parmesan rice croquettes!
Check out how to make rice patties or learn what rice decoction is good for.
