Vida Recetas Editorial
Round Nicoise rice and cheese croquettes are a creative and delicious twist on the classic croquette, perfect for using up leftover rice and surprising with a bite that's crispy on the outside and creamy on the inside. This easy recipe combines the freshness of escarole, green beans, pickled carrots, and green olives stuffed with pimento, typical of a Niçoise salad, with the melty touch of grated cheese and the aroma of chopped almonds.
They are ideal as an appetizer, starter, or even a light main course. Their round shape makes them different and fun, and since they contain rice, they are very filling. You can serve them with your favorite sauce, such as aioli or mayonnaise, to enhance their flavor.
Cook
20 min
Servings
10
Peel and chop the onion and garlic. Drain the carrots, olives and green beans. Chop the green beans and olives. Wash, dry and chop the endive. White rice in a tupper.
Fry the onion, garlic and endive in a pan, add the green beans, olives, almonds and carrots, stir. Add the rice, stir. Brown the rice for 5-6 minutes.
Let the rice rest out of the heat. Put the rice in a tupper, add the cheese and chopped parsley, mix. Form the round croquettes. Put the croquettes on a tray.
Pass the croquettes through flour, beaten eggs and breadcrumbs.
Put the croquettes in a tupper. Fry the croquettes in a pan, drain on absorbent paper. Place the croquettes on a flat plate. Serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 20 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
