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Another pretty straightforward recipe that's very adaptable. Also handy for using up leftover rice. Ingredients 2 cups cooked rice (or however much you have left over) spinach, wilted and chopped into small pieces egg, beaten panko (Japanese bread crumbs) an assortment of spices to your liking plain flour mozzarella cheese (chopped into small pieces) - Optional Method Mix the rice and spinach together in a bowl. Next is the secret have a bowl of water next to you. The trick to forming and shaping these without ending up a total mess is to keep your hands dripping wet throughout the ball rolling process. I usually dip into the water bowl before rolling each one. Do not be tempted to wipe! With these dripping paws, grab a handful of the rice spinach mix and form into a ball. Poke some pieces of mozzarella cheese into the middle and reform. Set aside until all of the rice is used up. In another bowl mix together equal parts of flour and panko, and the dried herbs. Next to it put your bowl of beaten egg. Then it's just a production line of dipping the balls into the egg mix and rolling around, then putting into the panko mix and rolling around. Pat and reform each ball before placing in a tray. When all the balls have been egged and coated put your tray in the fridge for at least 4 hours. I like to prepare one day and cook the next because it means the croquettes keep their shape really well. After they have chilled out, fry in hot oil (I usually use canola or peanut oil to a depth of halfway the size of the ball and flip them over). Make sure the oil is nice and hot before putting them in! Obviously don't use your finger to do that.... if the oil is too cold you don't get crisp you get greasy. You don't want greasy. These can be put in bento or served warm with a sauce. A tomato cream sauce goes particularly well! They freeze OK too.

• OMG - these look very yum.  Is it another one of your tricks to get EMS to eat something green?

  The Goddess
  Location: At work
  10/04/17 10:58 AM

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