Pre heat oven 190°C (375°F) and line two baking trays with baking paper.
Remove Tilda Pure Basmati Rice from the packet and crumble the rice in to a large bowl, getting rid of any clumps and lumps of rice.
In a heavy based pan heat olive oil and add onions, and sauté over a medium heat until they are soft and translucent. Add mushrooms and continue to cook until mushrooms are cooked and not releasing any more liquid.
Remove pan from heat and allow onion/mushroom mixture to cool while you prepare zucchinis.
Finely grate zucchinis and squeeze out extra liquid. Add zucchinis to bowl with the rice.
In a small pot place cheese and evaporated milk. Stir over low heat until cheese has melted and remove from heat.
Add mushrooms and parsley and to rice mixture, mix well. Add cheese sauce, mix well, taste and season with salt and pepper. Then add in beaten egg and mix until combined.
In another large bowl mix fresh breadcrumbs and thyme.
For large croquettes: Take roughly a ¼ cup of mixture and form into a ball (the mixture is quite wet). Then place in the breadcrumb and coat well. Place coated ball on to lined over tray. Continue with the rest of the mixture
For small croquettes: Take a tablespoon of mixture form in to a desired shape and coat with breadcrumbs. Place on a lined oven tray. Continue with rest of the mixture.
Bake in the oven for 35-40 minutes or until golden and crunchy.
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