Rice and mozzarella croquettes
Share this recipe
The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Rice and mozzarella croquettes

Recipe By Mogau Seshoene
Photographs By Craig Fraser


1 cup cooked rice
¼ cup cream
Olive oil, for frying
1 onion, finely chopped
1 egg, beaten
¼ cup mozzarella, grated
Handful chives, chopped
Salt and pepper
½ cup breadcrumbs

Cooking Instructions

  1. Warm the cooked rice in a saucepan with the cream, stirring from time to time until heated through, about 10 minutes. Heat oil in a pan and fry the onion but don’t allow it to brown.
  2. Scoop rice into a mixing bowl and add the onion, egg, mozzarella and chives. Season with salt and pepper and mix well. Form the mixture into small balls and roll them in breadcrumbs. Chill in the fridge for 1 hour.
  3. Heat oil in a frying pan – enough for deep-frying. Immerse the rice croquettes in the oil, two or three at a time, and cook for 2 minutes. The croquettes should be crisp and nicely browned. Drain on kitchen paper and serve with tomato relish (page 80).

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

More About The Author

© 2018 | Quivertree Publications | All Rights Reserved