Chicken and Bacon Croquettes

These chicken and bacon croquettes will go down a treat with their soft inside and crispy outside.

Serves: Makes about 15


1 box Diamond Chicken Rice Risotto

6 rashers cooked streaky bacon

½ cup grated Parmesan cheese

2 eggs

Diamond Coat and Cook

Oil for shallow frying


Cook the Rice Risotto to pack directions. Chop bacon into small pieces. Mix bacon and cheese into risotto. Leave to cool. Lightly beat the eggs and mix into the cooled risotto. Take ¼ cup of mixture and form into a croquette shape, squeezing the mixture together so it holds. Coat in Coat and Cook and place on a plate. Once all the croquettes have been coated, heat enough oil in a frying pan to shallow fry the croquettes. Roll the croquettes in the Coat and Cook again just before frying. Cook a few at a time, turning until golden on all sides.

Serve hot or cold.