Your Kiwi Diamond Recipes

Tomato & Bacon Croquettes



    • 1 box Diamond Tomato & Bacon Rice Risotto 200g
    • 6 rashers of cooked streaky bacon, chopped
    • ½ cup grated Parmesan cheese
    • 2 eggs, lightly beaten
    • 1 pack of Diamond Coat’n Cook
    • oil for shallow frying 


      • Prepare Rice Risotto according to box instructions.
      • Stir in bacon and Parmesan cheese and set aside to cool.
      • Once cooled, roll the Rice Risotto mixture into small balls.
      • Dip the Rice Risotto balls into the beaten egg, then roll the balls in Diamond Coat ‘n Cook.
      • In a pan, heat enough oil to shallow fry the balls.
      • Fry balls, a few at a time, until crisp and golden, turning often. Once cooked, transfer to a plate lined with paper towels to absorb excess oil. Serve with salad.
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