Croquetas de arroz (Rice croquettes)

This is another simple, yet delicious and original recipe. Families in Uruguay (including my family) usually cook this meal when they have rice left overs. My grandmother used to said that croquetas will taste a lot better if were made of rice from a day before. We usually eat croquetas as an appetizer or as a side.

Ingredients
1 1/2 cup of rice (previously boiled)
1 egg
1 cup of bread crumbs
about 2 tablespoons of minced parsley
7 slides of ham
4 tablespoons of parmesan cheese
5 tablespoons of 4 cheese italian
salt and pepper to taste
1/4 teaspoon of nut meg
corn oil

Directions
In a medium bowl combine the rice, parsley, chopped ham, parmesan cheese, italian cheese, nut meg, salt and pepper. Mix all the ingredients until well combined. Heat oil in a medium size frying pan to medium low. Whisk the eggs for about 3 minutes and place the crumbs in a large plate. With the rice mixture make small oval balls, like the size of a ping pong ball or a little bit bigger. Then soak the ball into the eggs and then roll it over the crumbs. When the oil is hot, place the croquetas in the frying pan until golden brown. In a large plate put paper towels and once the croquetas are done place them there so the towels can absorb some of the oil