Spicy Ham and Cheese Croquettes

1. In a bowl combine the cooked rice, the first amount of breadcrumbs, eggs, salt (if you can’t find hickory smoked salt, use Kosher salt and add cumin to taste to get a smokey flavor), Sriracha and diced ham. Mix it all thoroughly and knead it a bit to bring it together. Form almost bite sized balls out of the mixture and insert a cube of the pepper jack cheese into the center of each one. I yielded 10 but this could vary depending on the size you make them. Adjust the amount of cheese cubes based on how many croquettes you get.
2. Roll each of the croquettes in the additional breadcrumbs to thoroughly coat them and transfer them to a platter when they are done.
3. Get a large pan or pot on the stove and fill it with 2-3 inches of canola oil. Heat the oil over medium heat, we want a gentle pan frying here. 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.
4. 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. Repeat until all sides are golden. 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.
5. Serve the spicy ham and cheese croquettes immediately after they have been blotted on the paper towels and are cool enough to handle. Let me tell you, these are such perfect little bites! Just the right amount of heat, texture and flavor.