2 cups cooked white rice - cooled to room temperature
10 slices of bacon - cooked crisp and crumbled
1/3 cup grated Parmesan cheese
2 large eggs
1/2 cups dry bread crumbs
1/4 teaspoon pepper
vegetable oil for frying
In a medium mixing bowl, lightly beat one of the eggs, stir in the rice, bacon, Parmesan and pepper.
In a small shallow bowl, lightly beat the remaining egg. Add the bread crumbs and mix well.
In a large skillet (10- or 12-inch), add vegetable oil so it fills the pan about 1-inch deep. Set heat to high.
Using about 1/4 cup of the rice mixture per croquette, form balls of the rice mixture into patties. Lightly coat each patty with the the bread crumb mixture.
Fry croquettes until golden brown. About 2 minutes per side.
This recipe makes 8 croquettes.
Try these delicious croquettes instead of hash browned patties for an elegant brunch.
Mr Breakfast would like to thank Bennett for this recipe.
