Potato and Rice Croquettes

Potato and Rice Croquettes
Ingredients
1 1/4 cups Coles Italian Arborio Rice
2 large baking potatoes (I chose the ones still covered in dirt, washed them but didn't bother scrubbing them)
1 egg, lightly beaten
2 large rashers of bacon finely chopped
1/2 cup Coles Finest Parmigiano Reggiano Stravecchio Dop (Aged for 36 months) finely grated
2 tablespoons finely chopped continental parsley
2 garlic cloves, crushed
Maldon sea salt
Ground black pepper
1/2 cup La Molisana 00 Farina flour for coating
Vegetable oil for deep frying

Method
Boil the Arborio Rice for about 12 minutes, drain and store in the fridge until cold.
Preheat the oven to 180 degrees celsius and bake the potatoes in their skin for about an hour. When ready split them open and scoop out the fluffy potato.  Place into a bowl and store in the fridge until cold.
In a large bowl, mix the potato, rice, egg, bacon, parmesan, parsley and garlic and the desired amount of salt and pepper until well combined.
Cup your hands and mould into 7 cm long torpedo shaped croquettes.
Gently dredge in the 00 Farina flour shaking off any excess and deep fry in oil heated to about 180 degrees celsius for 3-4 minutes.
Serve with Parmigiano Reggiano Stravecchio Dop grated on top and a sprinkle of parsley and a drizzle of lemon juice.  My gorgeous girls absolutely love them!
Adapted from Womans Day.