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Cheesy Rice Croquettes

Serves 4
Prep time: 20 mins
Cooking time: 20 mins

A tasty starter that complements a range of main meals.



  • 1 tbsp Pams Pure Olive Oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1/2 410g can crushed tomatoes
  • 1/4 cup short grain rice
  • 1 small chicken stock cube
  • 3/4 cup water
  • 1 tbsp Pams Tomato Paste
  • 1/2 tbsp chopped fresh basil
  • 175g Pams Golden Breadcrumbs
  • 50g mozzarella cheese
  • Pams Plain Flour
  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 1 cup Pams Golden Breadcrumbs, for coating
  • Pams Canola Oil for shallow frying
View the method
  1. Heat olive oil in a pan; add onion and garlic, stirring until onion is soft. Stir in undrained crushed tomatoes, rice, crumbled stock cubes, water, paste and basil. Bring to boil, simmer, uncovered, about 12 minutes or until rice is tender and mixture is thick; cool. Stir in breadcrumbs; refrigerate until cold.
  2. Cut cheese into 1cm x 5cm pieces. Roll 2 tablespoons of rice mixture into logs, press 1 piece of cheese into the centre and roll into croquette shapes to enclose cheese. Repeat using remaining rice mixture and cheese.
  3. Toss croquettes in flour (shake away excess flour). Dip into combined eggs and milk, and toss in the breadcrumbs. Just before serving, fry croquettes in hot oil until browned. Drain on absorbent paper and serve.
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