Shio-Koji Soboro and Ricotta Cheese Italian Croquette

• 120 grams Ricotta cheese
• 1 Egg
• 3 tbsp Shio-koji soboro
• 5 tbsp Panko
• 2 tbsp Parmesan (grated cheese)
• 1 dash more than 1 tablespoon Finely chopped parsley
• 1 dash Salt and pepper
• 1 Panko (to coat the meatballs)

1. Put all of the ingredients into a bowl.
2. Mix it all together.
3. (If it's too soft to bring together, add some panko until it's the right consistency.)
4. Put 1/4 of the mixture on some plastic wrap, then shape it into a patty.
5. (It'll be sticky, but you can shape it with a large piece of plastic wrap so keep your hands clean.)
6. Roll in panko as you continue to shape it.
7. Make 4 thick patties that are 7 cm in diameter and 1 cm thick.
8. Heat a good amount of oil (not listed) over medium heat and fry one side for a minute before flipping over.
9. Next, cook the other side for 1 minute until nicely browned to finish.
10. (They'll burn easily, so it's okay to fry them over low heat.
11. Once the outside is browned, it's done.)
12. It's mostly cheese and panko, so it's easy to cook all the way through.
13. Enjoy the cheesy aroma!

ricotta cheese, egg, soboro, parmesan, parsley, salt

Taken from cookpad.com/us/recipes/146082-shio-koji-soboro-and-ricotta-cheese-italian-croquette (may not work)