Rice croquettes are very versatile and can be easily tweaked for variety by adding different seasonings; ½ tsp Indian curry, for example. They freeze easily and can be reheated in the oven for 10 minutes or rewarmed in gravy. Refer to Taylor’s Multipurpose Gravy.
- ½ cup basmati brown rice (cook in 1½ cups water and ½ tsp salt until soft and water is absorbed)
- 1 cup raw nuts, chopped fine
- 1 cup sourdough bread crumbs
- 1 Tbsp mock-chicken seasoning
- 1 medium onion
- 2 Tbsp parsley flakes
- 2 Tbsp chia seeds
- 1 tsp sage
- ½ tsp Himalayan salt
- ½ tsp pepper
- 1 cup non-dairy milk (almond milk, almond-coconut milk)
Place cooked rice, nuts, bread crumbs, salt, sage, parsley flakes, mock-chicken seasoning, and pepper in a large bowl and mix.
Place all remaining ingredients (nuts, onion, non-dairy milk, and chia seeds) in a blender and whiz until smooth.
Add to ingredients in large bowl and mix well.
Spray mini-muffin tins with olive oil and fill each to the top. (I find this faster and easier than shaping croquettes by hand.)
Bake uncovered in oven preheated to 350 degrees F for about 45 minutes until brown and feeling somewhat firm to the touch.
Remove from oven and allow to cool for a couple minutes, then remove from mini-muffin tins (You have muffin-shaped croquettes without having had to shape them by hand.)
Makes about 12-18 croquettes (2-3 per serving) depending on how full you fill the mini-muffin tins.
Serve plain or with tomato sauce (free of high-fructose corn syrup) or with gravy or with cranberry sauce. The sky is the limit.