Shio-Koji Soboro and Ricotta Cheese Italian Croquette

Shio-Koji Soboro and Ricotta Cheese Italian Croquette

The only thing you have to cut is the parsley! Just mix together all the ingredients, coat with panko, and fry! The aroma of the cheese and the right amount of salt make them delectable as-is!

Ingredients: 2 servings (about four 7 cm diameter x 1 cm thick pieces)

★ Ricotta cheese Recipe ID: 1626396
120 g
★ Egg
1 (medium)
★ Shio-koji soboro Recipe ID: 1557877
3 tablespoons (30 g)
★ Panko
5 tablespoons (15 g)
★ Parmesan (grated cheese)
2 tablespoons (12 g)
★ Finely chopped parsley
a little more than 1 tablespoon
★ Salt and pepper
a small amount
Panko (to coat the meatballs)
as needed


1. Put all of the ★ ingredients into a bowl.
2. Mix it all together. (If it's too soft to bring together, add some panko until it's the right consistency.)
3. Put 1/4 of the mixture on some plastic wrap, then shape it into a patty. (It'll be sticky, but you can shape it with a large piece of plastic wrap so keep your hands clean.)
4. Roll in panko as you continue to shape it.
5. Make 4 thick patties that are 7 cm in diameter and 1 cm thick.
6. Heat a good amount of oil (not listed) over medium heat and fry one side for a minute before flipping over.
7. Next, cook the other side for 1 minute until nicely browned to finish. (They'll burn easily, so it's okay to fry them over low heat. Once the outside is browned, it's done.)
8. It's mostly cheese and panko, so it's easy to cook all the way through. Enjoy the cheesy aroma!

Story Behind this Recipe

This is a great way to use up homemade ricotta cheese! They're also really easy to prepare!