Herb Croquettes - cooking recipe

Ingredients

185 g philadelphia* cream cheese, softened
3/4 cup cooked arborio rice or 3/4 cup short-grain rice, cooked in half water, half stock
1/4 cup parmesan cheese, grated
1 garlic clove, crushed
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh oregano
salt and pepper
1/2 cup plain flour, seasoned with
salt and pepper
1 egg, lightly beaten
1 cup fresh breadcrumb
oil (for deep frying)

Preparation

In a medium bowl combine the Philly*, Parmesan, rice, garlic, herbs and seasoning; mix well. Roll tablespoons of the mixture into rounds and refrigerate until firm.
Coat the rounds in seasoned flour, shake to remove excess. Toss rounds into beaten egg then into breadcrumbs until well coated. Refrigerate 20-30 minutes.
Heat the oil in a medium pan over medium heat. Deep fry croquettes in batches until heated through and golden. Drain on paper towel and serve immediately.