One of of my favorite tricks is being able to transform just about any leftover dish or ingredients into something wonderful. Our family loathes leftovers, so I almost need to put them into the witness protection program just to avoid the trash can or compost bin.

Last night, I had made cumin-tomato rice to go with taquitos. You’d think I’d learn and cut the amount of rice I make in half. But, you know. Anyhow, after tonight’s creation, I’m glad there was leftover rice. I turned the rice into croquettes. I’m sure you’ve tried potato croquettes. If you haven’t tried rice croquettes, I hope this recipe changes your mind!

Leftover Rice Croquettes

3 cups leftover rice (I used cumin-tomato rice), mix in 1 cup shredded cheese, 3 large eggs, and 1/2 cup of masa. Form into thick log shapes, about 2 tablespoons worth of the mixture. Roll into gluten free bread crumbs (I put 6 slices of gluten free bread into the food processor). Fry in about 2 inches of hot oil (350-450 degrees), until brown.

I served these with a dipping sauce made with 1/3 cup of Harry and David’s pepper onion relish mixed into 2/3 cup of sour cream.