Cheddar Rice Croquettes with Tomatoes

An occupational hazard of working from home is that I can watch Food Network all day long. Freakin’ Paula Dean was whipping up something nasty and delicious, and I got Hungry, capital “H.” There was a sad lack of cake or sweets in the house, so I looked around for something to fry instead. If I can’t have sugar and fat, fried fat is a good substitute.

I came up with some very tasty rice croquettes with some leftover Goya rice and some fresh ingredients. Here she be:

Cheddar Rice Croquettes with Tomato

Ingredients:

1 cup cooked rice (I used leftover cheddar broccoli rice from Goya)
1/2 cup sharp cheddar (I like Cabot’s Hunter’s Cheddar)
Juice of 1 lemon
3 Tablespoons of Breadcrumbs, more or less depending on how much liquid is in that lemon and how well it binds together.
2 teaspoons onion powder or to taste
1 Handful of cilantro, chopped.
1 big handful of grape tomatoes, sliced in half.
Corn meal for coating
Olive oil for frying

Heat about 4 tablespoons of oil in a skillet. Mix together all ingredients except the cornmeal. Pinch off and roll the mixture into balls that are 1.5″-2″ in diameter. Roll in cornmeal and flatten. Fry in oil until they are golden brown on both sides.

You could also use breadcrumbs to coat, peppers in the place of tomatoes, or green or fresh onion in the place of the onion powder. There’s a lot of room for improvisation with this dish. I would serve over greens if I had any in the house. These are very filling and very tasty.

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