Rice Croquettes

Rice croquettes are very much a Western concept. I don’t recall coming across anything similar in Asia – at least, not until very recently. In Indonesia, certainly, our croquettes, rissoles, or fritters might be made of potatoes, sweet potatoes, wheat flour, sweet corn, lentils or other pulses, but not rice.

These are a good way to use leftover boiled or steamed rice, but there is no need to wait for leftovers before you make them. They are excellent as a snack, a canapé with drinks, or a first course. A few of them with a green salad make a simple but very attractive lunch or supper.