Fish (leftover) and rice (leftover) croquettes
Appetizer,Second dishes
Simple recipes
Ingredients
200 grams of leftover cooked rice, 150 grams of leftover cooked fish (if raw, half the amount may be enough), one tablespoon of flour, 1 egg, breadcrumbs, a piece of grated lemon zest, plenty of oil for frying.
Preparation
Skin and debone the fish (if necessary) and flake it. Separately, lightly beat the egg.
Place the fish in a bowl and mix with the rice, beaten egg, flour, and grated lemon zest. Shape the mixture into small rolls, flatten them, coat in breadcrumbs, and fry in plenty of hot oil.
Drain the golden-brown croquettes and serve with a light side dish.
