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Recipe courtesy of JA ZENNOH



Serves: 1




  • 300g cooked JA Rice
  • 4 tbsp powdered cheese
  • 2 slices ham, minced
  • ½ stick parsley, mince and soak in cold water.
  • Then transfer to paper towel and wiring to drain well
  • A little vegetable oil
  • Batter (desired amount of flour, desired amount of breadcrumbs, 1 egg, beaten)
  • Desired amount of oil for deep frying


Tomato Sauce

  • 2 tomatoes, scald to remove skin and seeds, then cut into small cubes
  • 2 tbsp olive oil
  • ½ clove garlic, minced
  • 1 sprig oregano
  • ¼ tsp salt
  • Pinch of ground pepper



  1. To make the tomato sauce, put olive oil and garlic in a frying pan on low heat. When flavored, put in ½ a tomato and oregano, then fry while smashing tomatoes. Season with salt and pepper. Let it cool briefly before adding the rest of the tomatoes.

  2. After mixing the rice with cheese powder, ham and parsley, divide the mixture into 12 portions. Put vegetable oil in hands and shape each croquette using a circular mould.

  3. Cover the mixture prepared in Step 2 with flour first, then egg, followed by breadcrumbs. Then fry in 180 degrees Celsius oil until it turns brown.

  4. Serve croquette on plate with tomato sauce.