Cook rice in plenty of salted water, drain when al dente and let cool. Meanwhile, put the spinach in the pan and let it thaw. Squeeze them to drain them from the water. Chop the spinach very finely and add it to the rice. In a bowl beat the egg, season with salt and add the Parmesan cheese and breadcrumbs, add to the rice and mix well. Take a spoonful of rice and press it to form a croquette, continue until the mixture is finished. Beat the egg and mash the croquettes with it, mix the parmesan cheese with the breadcrumbs, salt and pepper. Bread the croquettes and arrange them on a lightly oiled nonstick baking sheet. Brush the top with more oil and bake at 180°C for 15 minutes, the last few minutes use grill mode if you want to form a crust. Meanwhile, cook the eggs 8 minutes, let cool and peel them. Blend the eggs with the yogurt, add the lime juice, parsley and salt as needed until a thick cream is formed. Serve the croquettes hot with the sauce.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”