Black Rice Croquettes
Ingredients
- 1.5 cups cooked Agriko black rice, cooled
- 1/2 cup aged cheddar cheese, finely grated
- 2 egg yolks
- 3 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 2 tbsp butter
- 1/4 tsp sea salt and black pepper to taste
- Oil for shallow frying
Instructions
-
Measure 1.5 cups cooked, cooled Agriko black rice. If starting with dry rice, prepare and cool a batch first, then measure the listed cooked amount.
-
In a bowl, combine cooled black rice, grated cheddar, egg yolks, parsley, minced garlic, salt, and pepper until well blended into a sticky mixture.
-
Using slightly damp hands, form the mixture into 12-16 cylindrical croquettes, each about 3 inches long and 1 inch thick.
-
Pour panko breadcrumbs into a shallow dish and gently roll each croquette to coat evenly, pressing lightly so crumbs adhere.
-
Heat oil and butter together in a skillet over medium-high heat until shimmering, then carefully place croquettes in the pan.
-
Fry for 3-4 minutes per side until golden-brown and crispy, turning gently with a slotted spatula to maintain their shape.
-
Transfer finished croquettes to a paper-towel-lined plate to drain excess oil, then serve warm with your favorite dipping sauce.
Don't skip the cooling step—warm rice will make the croquettes too soft to shape. If the mixture feels too wet, refrigerate for 15 minutes before forming to make handling easier.
Nutrition Highlights
- High in anthocyanin antioxidants
- Excellent source of fiber and minerals
- Complete protein with cheese addition
- Low glycemic index
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
Shop Agriko Black Rice →