Preparation

• Cook the rice as for risotto recipe with the leek or onion cut into small cubes.
• Allow to cool and mix with flour and cheese.
• From the mixture into croquettes about 7.5cm long.
• Beat the egg and milk together.
• Dip croquettes into this and roll them in breadcrumbs, covering them well.
• Fry either in a large frying pan with plenty of oil or in deep fat.