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1.
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In a bowl combine the cooked rice, the first amount of breadcrumbs, eggs, salt (if you cant find hickory smoked salt, use Kosher salt and add cumin to taste to get a smokey flavor), Sriracha and diced ham.
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Mix it all thoroughly and knead it a bit to bring it together.
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Form almost bite sized balls out of the mixture and insert a cube of the pepper jack cheese into the center of each one.
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I yielded 10 but this could vary depending on the size you make them.
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Adjust the amount of cheese cubes based on how many croquettes you get.
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2.
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Roll each of the croquettes in the additional breadcrumbs to thoroughly coat them and transfer them to a platter when they are done.
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3.
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Get a large pan or pot on the stove and fill it with 2-3 inches of canola oil.
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Heat the oil over medium heat, we want a gentle pan frying here.
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Once the oil is hot, pan fry the croquettes in 2 batches so that there is enough room in the pan to not crowd them and you can babysit them more easily.
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4.
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Let them get golden on one side for about 2-3 minutes, then use a spoon to gently roll them over to the other side without squishing them or losing their shape.
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Repeat until all sides are golden.
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Transfer the cooked spicy ham and cheese croquettes to a plate lined with paper towels to blot the oil and repeat with the next batch.
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5.
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Serve the spicy ham and cheese croquettes immediately after they have been blotted on the paper towels and are cool enough to handle.
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Let me tell you, these are such perfect little bites!
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Just the right amount of heat, texture and flavor.
