I am calling these rice and vegetable croquettes to simplify the name, but they should actually be called ‘kitchen sink’ croquettes, or ‘clean out your fridge’ croquettes. You will be amazed at the different ingredients here. One thing is for sure! They are chock full of a variety of vegetables, high in fiber, not to mention lip smacking.
A rainy afternoon and darkened skies at 4 PM solved the problem of what to make for an afternoon snack. This is not your regular Pakora, but much more than that.
I have used Italian seasonings here, but they can be replaced with any flavor combination. The vinegar made them tangy, and the besan or chick pea flour I used kept them together, and gave a crunchy cover.
The recipe for my rice and vegetable croquettes is as follows –
Rice and vegetable croquettes are chock full of vegetables, high in fiber, not to mention lip smacking. Made from leftover rice, great for lunch or a party.
- 1 cup grated cauliflower
- 1 cup grated carrot
- 1 cup grated cabbage
- 1 cup minced green pepper
- ½ cup chopped scallions
- 1 cup chopped tomato
- 1 grated potato
- 1 pack crumbled tofu
- 1 cup rice
- 2 slices bread crumbled
- 1 cup besan or chickpea flour
- 1 tsp hot sauce
- 1 tsp black pepper
- 1 tsp Mrs. Dash seasoning
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 Tbsp balsamic vinegar
- 1/2 tsp sugar
- Salt to taste
- ½ cup oil
- Grate all the vegetables and mix well with a spoon. Add the tofu, cooked rice, bread crumbs and seasonings and mix well. Do not over mix. This will make the mixture soggy.
- Heat oil in a thick bottom sauté pan.
- Add about a Tbsp of flour/besan to a portion of the mixture. Form small croquettes or cutlets.
- Shallow fry in the oil until crispy on each side. Drain on paper towels.
- Continue adding flour to small portions of the mixture as you form the croquettes. This will prevent the veggies from getting too watery, and you will be able to use less flour.
- Serve hot with ketchup or any other dip of choice.