Croquetas are one of Spain’s favourite tapas. Normally made with bechamel mixed with ham, cheese or fish, this variation uses rice to make rice croquetas, similar to Sicilian Arancini. So next time you find yourself having cooked too much risotto, this is a great way to re-use it. Just stick it in the fridge overnight and the next day you can make delicious croquetas. Similarly to croquetas with bechamel you can stuff you croquetas with whatever you like. We decided to use some delicious salmon pâté with seaweed but you can obviously use also whatever pâté you prefer.Print
Rice Croquetas with Salmon
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Cuisine: Fish|Tapas
- 220gr of risotto your choice
- 2 eggs (beaten)
- 150g breadcrumbs
- 200ml of extra virgin olive oil
- 1 tin of salmon with seaweed pâté or your choice pâté
- Lay out two plates or shallow bowls. Put the beaten eggs in one, and the breadcrumbs in the other.
- Take your leftover risotto rice and using your hands make little balls with the rice, putting about a tbsp of pâté in the centre of each ball.
- One at a time dip each rice ball into the egg, allowing any excess to drip off, and then finish by coating completely in the breadcrumbs.
- Heat your olive oil in a deep sided pan and then fry the balls in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels before serving.