Rice Croquetas with Salmon

Rice Croquetas with Salmon


  • 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


  1. Lay out two plates or shallow bowls. Put the beaten eggs in one, and the breadcrumbs in the other.
  2. 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.
  3. 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.
  4. 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.
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