Rice croquettes

The crunchiness of the deep-fried croquettes and softness of fresh avocado make for a delicious combination !

Chew, chew, chew your food. 


🍃From my pantry:

  • Cooked Brown Rice, 1 cup
  • Leftover Dal, 1 cup
  • Olive Oil, for deep frying
  • Quinoa Flour
  • Chia ‘Eggs’
  • Sesame seeds
  • Sun-dried tomatoes, to taste
  • Avocado, half
  • Lime, to sprinkler over avocado

Directions 🍃

  1. Chia ‘Eggs’: Grind the chia seeds, mix 1 Tbsp of ground seeds with 3 Tbsp of water. Stir well. Place in the fridge for 15 minutes.
  2. Mix cooked brown rice, leftover dal, chia ‘eggs’ and quinoa flour gently with a spatula.
  3. Using your hands, shape mixture into croquettes.
  4. Mix quinoa flour (1/3 cup) with water (6 Tbsp) to make batter.
  5. Dip each croquette into batter to make a thin coating.
  6. Roll each croquette in sesame seeds to coat all surfaces.
  7. Repeat this process with each croquette.
  8. Deep-fry croquettes until the colour turns golden and the texture is crispy.
  9. Place the croquettes on a paper towel to drain excess oil.
  10. Serve with lime – avocado and sun-dried tomatoes.

Summer Kale Rolls

A salad packed into an edible container.

When you change the way you look at things, the things you look at change.


🍃From my pantry:

  • Round Rice Paper
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Fresh Kale
  • Chopped Basil
  • Chopped Mint
  • Fresh Red Onion

Directions 🍃

  1. Fill a large plate with warm water.
  2. Dip one rice paper into the hot water for 1 second to soften.
  3. Lay rice paper flat.
  4. In a row across the center, place a handful of kale, brown rice, chopped chickpeas, mint, red onion, basil, leaving about 2 inches uncovered on each side.
  5. Fold uncovered sides inward. Then roll the rice paper tightly.
  6. Serve with your favourite sauce !

Note: You can use two rice papers per roll. It is easier to handle & less prone to tearing.