Appetiser, Second Course


Rice croquettes with herbs, peas and sweet Gorgonzola PDO


  • 350 g rice (leftover)
  • 50 g peas
  • 150 g Gorgonzola PDO (sweet)
  • Breadcrumbs
  • 3 eggs
  • Salt (Maldon)
  • Seed oil (For frying)
  • Fresh herbs


  1. Start blanching thepeas.
  2. Drain when soft andset aside.
  3. Take a spoonful ofleftover rice and put it in the palm of your hand.
  4. Make a hole in themiddle, put a piece of sweet gorgonzola, a few peas and some fresh herbs.
  5. Cover with more riceand close making a round shaped croquette with your hands.
  6. Repeatthe same procedure for all 6 croquettes.
  7. Coat in egg andbreadcrumbs twice, then dip in hot seed oil until golden brown.
  8. Season with salt andserve hot.