Herb and Rice Croquettes

• 185g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 1 1/2 cups cooked arborio or short grain rice, cooked in half water, half gluten free stock
• 1 clove garlic, 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
• cup salt and pepper
• 1/2 cup gluten free plain flour, seasoned with salt and pepper
• 1 egg lightly beaten
• 1 cup fresh gluten free breadcrumbs
• oil for deep frying

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

cream cheese, parmesan cheese, rice, clove garlic, parsley, fresh chives, fresh rosemary, fresh oregano, salt, flour, egg, fresh gluten free breadcrumbs, oil

Taken from www.kraftrecipes.com/recipes/herb-rice-croquettes-103655.aspx (may not work)