Kneaded from cooled rice pilaf, kaşar, egg and flour and rolled in breadcrumbs before frying, these croquettes turn leftover pilaf into a crispy, lunchbox-friendly snack. Coating the balls thoroughly in breadcrumbs is essential so they fry without falling apart.
Knead the cooled rice pilaf together with grated kaşar, egg and flour, then shape into small balls.
Roll the balls in breadcrumbs to coat them fully.
Add plenty of olive oil to a pan and heat it, then fry the balls for 7 minutes, turning until golden on every side.
Make sure every ball is fully coated in breadcrumbs before it goes into the hot oil, or it may fall apart while frying. Allergens: contains wheat (gluten), milk and dairy, and egg.
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