Potato and Rice Croquettes

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This recipe is the simplest one of all and an excellent foil to a spicy stew or curry. You can flavour these croquettes with almost any spice or herb, but fresh herbs suit potato and rice the best.


  • 450 g/1 lb potatoes, cooked and mashed
  • 225 g/8 oz/1ΒΌ cups rice, cooked
  • generous handful of parsley, finely chopped seasoning to taste
  • 1 egg, beaten
  • toasted sesame seeds for coating
  • corn oil for frying


    Thoroughly mix the first 5 ingredients. Leave to stand for 1 hour. Shape into cakes, roll in the sesame seeds and shallow-fry in 1 cm/Β½ inch oil until brown and crisp.