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herby-rice-croquettes

HERBY RICE CROQUETTES

These Herby Rice Croquettes are crispy on the outside and rich, creamy and delicious on the inside. They are healthier than the original version and they are vegan, hearty and bursting with so much flavor.
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Servings 12 croquettes

Ingredients
  

CROQUETTES:

  • 1 cup rice – brown rice or white rice*
  • 2 Tbsp nutritional yeast
  • ¾ - 1 tsp sea salt
  • ¼ tsp garlic powder
  • ¼ cup finely chopped parsley
  • 2 Tbsp finely chopped chives
  • ½ - 2/3 cup whole wheat bread crumbs
  • Olive oil for cooking optional

THICK BECHAMEL:

  • 2 Tbsp olive oil
  • 2 Tbsp whole wheat pastry flour
  • 3 Tbsp tapioca starch
  • 1 cup unsweetened almond milk
  • ½ tsp sea salt
  • Big pinch nutmeg

TO SERVE

  • Your favorite marinara sauce
  • Our Vegan Aquafaba Garlic Mayo

Instructions
 

  • Cook the rice according to instructions. Drain and allow to dry and cool down.
  • While the rice is cooking, make the bechamel.
  • Add almond milk and tapioca starch to a small bowl or a liquid measuring cup (ideally, it should be something with a spout for easy pouring). Whisk vigorously until combined. Set aside until needed.
  • In a small saucepan, heat olive oil over medium heat.
  • Add flour and cook for a minute or two, always stirring.
  • Add milk and tapioca starch mixture, a bit at a time. Always whisking so that it’s smooth and lump free.
  • Continue stirring for a couple of minutes until the sauce gets super thick and stretchy. This should take about 5-10 minutes.
  • Turn off the heat and add sea salt and nutmeg. Stir, taste and adjust seasonings.
  • Transfer the bechamel to a big bowl and cool down.
  • Add rice, nutritional yeast, sea salt and garlic powder. Stir to combine. Taste and adjust seasonings.
  • Cover with foil and refrigerate for at least 3 hours, preferably overnight.
  • Take the filling out of the fridge and add fresh herbs. Stir to combine.
  • Shape the mixture into 12 small/medium balls. If it’s the mixture is too sticky, wet your hands, it really helps.
  • Place breadcrumbs in a shallow bowl, dip the croquettes and roll to coat. Press to pack and roll through breadcrumbs one more time.
  • Preheat the air fryer to 350 F / 180 C.
  • Spray the croquettes with olive oil and place them in the air fryer basket in a single row, leaving some space between them. You might need to fry the croquettes in 2 or 3 batches. Cook for 10 – 12 minutes; or until golden and crispy. You can also shallow fry or deep fry your croquettes.
  • Serve these Herby Rice Croquettes warm with your favorite sauce. I love to serve them with a yummy marinara sauce or our delicious Vegan Aquafaba Garlic Mayo.
  • Enjoy!

Notes

*I use brown rice, it’s got that fiber your gut needs to thrive (and a healthy dose of vitamins and minerals). But if you prefer a super lush and creamy filling, white rice is the way to go. Brown rice has the bran, it’s got a harder exterior and you’ll notice that in the filling. I love that rougher, full-bodied texture and the taste is still amazing, but if you like a creamier/smoother consistency make your croquettes with white rice.