|Butter||2 Ounce (50 Gram)|
|Onion||1 , peeled and finely chopped|
|Long grain rice||4 Ounce (125 Gram)|
|Chicken stock||8 Fluid Ounce (225 Milliliter)|
|Grated parmesan cheese||2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Cooked ham||2 Ounce (50 Gram)|
|Mozzarella cheese||3 Ounce (75 Gram)|
|Coat and cook southern fried flavor||1 1⁄2 Ounce (143 Gram / Packet, Homepride)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Melt the butter in a saucepan and fry the onion until transparent.
Add the rice and stir over low heat for 2 minutes.
Stir in stock, cover and bring to the boil.
Simmer gently for 15 to 20 minutes until rice is tender.
Remove from heat and stir in Parmesan, nutmeg and seasoning.
Leave to cool completely.
Meanwhile chop ham finely.
Cut mozzarella into 8 sticks about 4 cm/1 1/2 inches long and 12.5 mm/1/2 inch thick.
Break the eggs on to a plate and beat lightly with a fork.
Spread Southern Fried flavour Coat & Cook on another plate.
Beat a little egg and the ham into the rice.
Put 30 ml/2 tbsp of the rice mixture into the palm of one hand.
Place a cheese stick on top and cover with more rice.
Pat into a cylinder shape about 6.5 cm/2 1/2 inches long and 2.5 cm/1 inch thick.
Brush beaten egg over each croquette, then coat with the Coat & Cook.
Shape and coat seven more croquettes.
Chill for 1 hour.
Heat oil in a deep fryer to 180°C/350°F.
Fry croquettes for 5 to 6 minutes until golden.
Drain on kitchen paper and serve.