Creamy Rice Croquettes with Ham and Cheese

Name: Creamy Rice Croquettes with Ham and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 250 gramos Rice; 1 cup Chopped ham; 1 cup Shredded oaxaca cheese; 20 gramos Unsalted butter; 2 piece Egg; 1.5 tazas Breadcrumbs; 1 cucharadita Salt; 1 cucharadita Pepper; 1 cup Oil

Appetizers

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Creamy Rice Croquettes with Ham and Cheese is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These rice croquettes with ham and cheese are a delicious bite and perfect for any occasion. I have been preparing this recipe for years and it is always a success at home. The combination of creamy rice, salty ham and melted cheese is simply irresistible. They are ideal as an appetizer for an informal dinner or as a quick and tasty snack. In addition, they are very easy to prepare with the Thermomix®, which makes them a perfect option for those days when you don't have much time to cook. Go ahead and try them, you will love them! You can use any type of cheese that melts well, such as mozzarella or gouda. Enjoy!

Ingredients (9 ingredients)

250 gramos Rice
1 cup Chopped ham
1 cup Shredded oaxaca cheese
20 gramos Unsalted butter
2 piece Egg
1.5 tazas Breadcrumbs
1 cucharadita Salt
1 cucharadita Pepper
1 cup Oil

Preparation (5 steps)

Rice cooking

Thermomix® Setting

20 min/212°F/Speed 2 100

Wash 250 grams of rice under running water until the water runs clear. Place the washed rice in the Thermomix bowl. Add 500 ml of water and 1 teaspoon of salt. Program 20 Min./100°C/Stufe 2.

1200

Dough preparation

Once the rice is cooked, pour it into a large bowl. Add 1 cup of chopped ham, 1 cup of shredded oaxaca cheese, 20 grams of unsalted butter, 1 beaten egg, 1 teaspoon of salt and 1 teaspoon of pepper. Mix all the ingredients well until you get a homogeneous mass.

Form the croquettes

Take portions of the rice dough and form small balls or croquettes. Beat the remaining egg in a deep dish. Pass each croquette first through the beaten egg and then through 1½ cups of breadcrumbs, making sure they are well covered.

Fry the croquettes

Heat 1 cup of oil in a frying pan over medium heat. Fry the croquettes in small batches, turning them occasionally, until golden brown and crispy on all sides. Remove the croquettes from the pan and place them on absorbent paper to remove excess oil.