Let Your Rice Cooker Do the Work! Rice Croquettes
I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.
You can make tomato sauce rich in an instant by adding canned tuna and oyster sauce. For the rice, you can also use leftover rice from your rice omelet or other leftover ketchup rice. Recipe by Akito mama
Let Your Rice Cooker Do the Work! Rice Croquettes
I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.
You can make tomato sauce rich in an instant by adding canned tuna and oyster sauce. For the rice, you can also use leftover rice from your rice omelet or other leftover ketchup rice. Recipe by Akito mama
Cooking Instructions
- 1
Rinse the rice, add the ☆ ingredients, and cook 2 rice cooker cups worth of rice.
- 2
Mix as soon as it's finished, then allow to cool.
- 3
Sautè the garlic and onion in olive oil for 5 minutes on low heat until sweet. Add the tuna, and lightly sautè.
- 4
Add the canned tomatoes with a little water, then add the bay leaf and simmer for 10 minutes.
- 5
Add the ★ ingredients and remove from heat after simmering for 10 minutes.
- 6
To roll the rice balls, use plastic wrap to avoid getting your hands messy.
- 7
Put cheese in the center of the balls and wrap the plastic tightly, twisting at the top to make firm balls.
- 8
I made 10 rice balls.
- 9
Dredge the balls in flour, beaten egg, then panko, and deep fry in 340°F/170°C oil. I used fine panko and mixed olive oil with vegetable oil.
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