200g risotto rice
1 1/2 pints chicken stock
150g Green Thunder®
150g fresh white breadcrumbs
100g plain flour
100g celery – finely chopped
3 medium free-range eggs
Salt & pepper
1 dessert spoon fresh chopped chives
Oil for frying
Cook the rice in the chicken stock until just soft.
Drain and while still warm stir in the Green Thunder®, celery, salt and pepper and one beaten egg. Allow the mixture to cool, and then shape into small croquette shapes.
Whisk the eggs well, dip the croquettes into the flour then the egg wash, and finally into the breadcrumbs.
Deep fry at 190°C for 3-4 minutes. Alternatively to oven bake – spray or brush with oil and bake in a hot oven for 15 minutes until golden brown.