Kimchi Risotto Croquettes recipe - ingredients, nutrition and when to eat it
These croquettes are made by cooking kimchi and rice into a soft risotto, adding cheese, shaping it into balls, and frying until crisp.
These croquettes are made by cooking kimchi and rice into a soft risotto, adding cheese, shaping it into balls, and frying until crisp. The cheese’s richness is balanced by kimchi’s tangy, bold flavor, making them a satisfying lunch or dinner.
World cuisine · 45 minutes to cook
Nutrition (per 592g serving): 3058.8 kcal · protein 19.3g · carbohydrate 74.6g · fat 290.2g · sodium 465.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too wet, it will be hard to shape, so cook off the excess moisture in the pan and let it cool completely.
Tips: Fry just two or three at a time, since adding too many at once lowers the oil temperature.
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Ingredients (1 serving)
- White rice — 130 g
- Napa cabbage kimchi — 40 g
- Mozzarella cheese — 25 g
- Onion — 20 g
- Butter — 5 g
- Milk — 30 ml
- Flour — 15 g
- Egg — 0.5 pc
- Breadcrumbs — 25 g
- Cooking oil — 300 ml