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Rice and Ham Croquettes with Tomato Sauce


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Rate this recipe 4.6/5 (18 Votes)


  • 3 cups cooked long-grain rice
  • 1 1/2 cups finely diced country ham or prosciutto (about 6 oz.)
  • 1/2 cup finely chopped green onions, white and light green parts only
  • 1 (3-oz.) package cream cheese, softened to room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • Vegetable oil
  • Tomato Sauce, warm


Adapted from


Step 1

1. Preheat oven to 225°. Stir together first 4 ingredients in a large bowl until blended; season with salt and pepper to taste. Lightly beat 1 egg, and gently stir into rice mixture until blended. Stir together milk and remaining egg in a small bowl until blended; place breadcrumbs in a shallow bowl.
2. Form rice mixture into 1-inch balls, using wet hands. Dip balls in egg mixture, and roll in breadcrumbs, shaking off excess.
3. Pour oil to depth of 1 1/2 inches into a Dutch oven; heat over medium-high heat to 340°. Fry croquettes, in batches, 4 to 5 minutes or until golden brown. Transfer to an oven-safe platter lined with paper towels, and keep warm in a 225° oven. Serve croquettes with warm Tomato Sauce.

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