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Rice Croquettes

  • Prep time: 3 minutes
  • Cook time: 3 minutes
  • Servings: 3


  • 2 cups (leftover, cooked) rice
  • to taste salt
  • to taste black pepper
  • to taste Paula Deen House Seasoning
  • 2 lightly beaten eggs
  • 1 cup grated Parmesan cheese
  • 1 juiced (2 tablespoons) and zested lemon
  • 1/2 cup finely chopped green onions
  • 1/2 cup bread crumbs
  • 1/2 cups for frying vegetable oil


In a medium bowl, toss the rice with salt, black pepper, Paula Deen House seasoning, parmesan spring onions and the zest and juice of 1 lemon. Beat eggs, then add to mixture and stir to combine.

Shape the rice mixture into patties and coat with bread crumbs.

Heat the oil in a 10-inch cast iron skillet. Oil should be hot, but not smoking. Fry the croquettes over medium-high heat until nice and golden brown on both sides. Drain on paper towels. Serve warm.