+CheeseRiceCroquettesA tasty starter that complements a range of main meals. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:EntreePrep Time:30 - 60 minsCooking Time:0 - 15 minsServes:3 - 4Ingredients1 tbsp Pams Pure Olive Oil 1 small onion, chopped 1 clove garlic, crushed 1/2 410g can crushed tomatoes 1/4 cup short grain rice 1 small chicken stock cube 3/4 cup water 1 tbsp Pams Tomato Paste 1/2 tbsp chopped fresh basil 175g Pams Golden Breadcrumbs 50g mozzarella cheese Pams Plain Flour 1 egg, lightly beaten 1 tbsp milk Pams Canola Oil for shallow fryingInstructionsHeat olive oil in a pan; add onion and garlic, stirring until onion is soft. Stir in undrained crushed tomatoes, rice, crumbled stock cubes, water, paste and basil. Bring to boil, simmer, uncovered, about 12 minutes or until rice is tender and mixture is thick; cool. Stir in breadcrumbs; refrigerate until cold. Cut cheese into 1cm x 5cm pieces. Roll 2 tablespoons of rice mixture into logs, press 1 piece of cheese into the centre and roll into croquette shapes to enclose cheese. Repeat using remaining rice mixture and cheese. Toss croquettes in flour (shake away excess flour). Dip into combined eggs and milk, and toss in the breadcrumbs. Just before serving, fry croquettes in hot oil until browned. Drain on absorbent paper and serve.