Curry Remix Rice Croquettes

Name: Curry Remix Rice Croquettes
Cuisine: American
Ingredients: 1 serving's worth Curry leftovers; 2 rice bowls' worth Plain cooked rice; 1 tbsp Grated cheese; 1 Salt and pepper; 1 Flour (for dredging); 1 Egg (for dredging); 1 Panko (for dredging); 1 Vegetable oil (for deep frying); 1 Ketchup

cookpad.japan @cookpad_jp

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.

Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.

Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

cookpad.japan @cookpad_jp

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.

Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.

Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

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Ingredients

1serving's worth Curry leftovers
2rice bowls' worth Plain cooked rice
1 tbspGrated cheese
1Salt and pepper
1Flour (for dredging)
1Egg (for dredging)
1Panko (for dredging)
1Vegetable oil (for deep frying)
1Ketchup

Saved

Steps

1

Heat a pot of curry leftovers and stir in rice. Season with grated cheese, salt, and pepper to taste.
2

After the rice cools down to handling temperature, wrap in plastic wrap to make balls. (Be sure to make firm balls that won't break apart easily.)
3

Dredge balls from Step 2 in flour.
4

Roll in bowl of beaten egg.
5

Coat in panko.
6

Deep fry in oil heated to 340-360F/170-180C until nicely golden.
7

Transfer to platter and serve with ketchup to taste.