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Red Lentil Rice Croquettes
[Vegan]

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Vegan Red Lentil Rice Croquettes over greens

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Red Lentil Rice Croquettes [Vegan]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Red Lentil Rice Croquettes [Vegan]

Rinse the rice under running water and then soak it for 6 hours with 10.6-ounces of water and the wakame seaweed.
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.
Prepare a base of olive oil in a saucepan and sauté celery carrot, sage onion, and finely chopped rosemary.
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.
Cook the steamed cauliflower owls.
Add the rice to the lentils, the cauliflower crushed with a fork and seasoned with the tamari. Let it cool in the fridge.
Add as much rice flour as needed until you get a firm mixture that does not stick to your hands.
Form some croquettes, pass them in breadcrumbs and bake at 180 degrees until golden brown.

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