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Rice croquettes and peas

ingredients

servings

4

Peanut oil, for frying

1 cup

Breadcrumbs

to taste

Type 00 wheat flour

1 glass

Eggs

1 unit

Mozzarella cheese

100 oz

Extra virgin olive oil

2 spoons

Basil

5 leafs

Grated Parmesan cheese

30 oz

Shallots

1 unit

Vegetable broth

700 fl oz

Roma rice

120 oz

Peas

150 oz

starters from Italy

Rice croquettes and peas

Rice croquettes and peas

vegetarian with gluten with eggs with lactose with nuts high in calcium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice croquettes and peas

Very delicious and nutritious croquettes

Rice croquettes and peas step 1

step 1

First of all, I bled the peas in unburned water for a quarter of an hour, loosened them and shuffled with the dough mixer.

Rice croquettes and peas step 2

step 2

Then I proceeded like a regular risotto, frying the shallot in two tablespoons of extra virgin olive oil and roasting the rice in the frying pan.

Rice croquettes and peas step 3

step 3

I added the hot soup and, after about ten minutes, poured pea puree, still a bowl of broth, and let the risotto dry out well.

Rice croquettes and peas step 4

step 4

Eventually, I turned off the fire, combined with grated Parmesan cheese and chopped basil leaves, and cooled it.

Rice croquettes and peas step 5

step 5

Then, I proceeded to form croquettes. I picked up a spoonful of rice at a time, put it on my palm, put a piece of mozzarella in the center and closed it, forming a little crushed ball

Rice croquettes and peas step 6

step 6

I passed each ball first into the flour, then into the beaten egg and finally into the breadcrumbs.

Rice croquettes and peas step 7

step 7

Finally, I cooked the croquettes in hot oil, until they became golden and inviting. I put them on a sheet of absorbent paper before serving them.

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