We serve the “rizokroketes”, garnished with parsley.
We heat in a deep frying pan plenty of olive oil and when hot, fry the croquettes in batches, until evenly golden brown. Remove them onto a paper towel to drain excess olive oil.
We dip the croquettes first in the bowl with the eggs and then dredge them in the bread crumbs, to coat them. Place them onto a platter and put them in the fridge for about 30 minutes, to settle.
Lightly beat the eggs for the coating in a bowl and put the bread crumbs in a dinner dish.
Then remove the bowl from the fridge and shape the mixture into golf sized ball, croquettes. We dust them with flour and shake to remove excess.
We add to the bowl with the mashed potatoes, the rice, eggs, “graviera” cheese, nutmeg, a pinch of salt, pepper to taste and mix to combine. We cover the bowl and place it in the fridge, for about 1 hour, in order for the mixture to stiffen.
In a hot frying pan, stir to sauté the onion, until caramelized. We pour in the olive oil and when hot, stir to sauté the garlic, until golden. We remove the pan from the heat.
In the meantime, bring to a boil 2 1/2 cups of the water, add the rice, the “Krokos Kozanis” threads, stir and boil, over medium heat, for about 12-15 minutes, until the rice is tender and all liquids have been absorbed. We remove the pot from the heat and allow rice to cool.
We start preparing the potatoes: peel them, rinse and boil them in salted water for about 45-50 minutes, until tender. Then strain and mash them. Put the mashed potatoes in a bowl and allow cooling for about 10 minutes.