This recipe was born by chance with the intent of preparing a quick dish. But the taste of these croquettes was so good, that I decided to share the recipe with you.

Red Lentil Rice Croquettes [Vegan]






  • 21.1-ounces of water
  • 5.3-ounces of long grain whole grain rice
  • 5.3-ounces of decorticated red lentils
  • 14.1-ounces of cauliflower
  • 2 carrots
  • 1 onion
  • 1 stalk of celery
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 piece of wakame seaweed of about 2 cm
  • 3 tablespoons of oil
  • 3 sage leaves
  • 1 tablespoon of curry
  • 1/2 teaspoon of cardamom powder
  • Rice flour as needed
  • Corn breadcrumbs to taste
  • Soy sauce to taste
  • Whole sea salt to taste


  1. Rinse the rice under running water and then soak it for 6 hours with 10.6-ounces of water and the wakame seaweed.
  2. Transfer everything into a thick-bottomed steel pot and bring to a boil. Add 1 pinch of salt and cardamom. Cover and lower the flame. Cook until the water has completely absorbed.
  3. Prepare a base of olive oil in a saucepan and sauté celery carrot, sage onion, and finely chopped rosemary.
  4. Rinse the lentils for a long time under the jet of cold running water and then add them to the vegetables. Add the curry and whole bay leaf. Toast the lentils over a high flame for a couple of minutes, then cover with 10.6-ounces of water. Bring to a boil, cover and cook until completely absorbed. At the end of cooking, remove the bay leaf.
  5. Cook the steamed cauliflower owls.
  6. Add the rice to the lentils, the cauliflower crushed with a fork and seasoned with the tamari. Let it cool in the fridge.
  7. Add as much rice flour as needed until you get a firm mixture that does not stick to your hands.
  8. Form some croquettes, pass them in breadcrumbs and bake at 180 degrees until golden brown.