Add rice croquettes is a success, the honeyed consistency provided by the starch together with the grated vegetables and seaweed, makes them an exceptional snack for eat with your hands along with a sauce and a glass of wine. Rice is a very versatile ingredient in the kitchen, whether in a paella or soupy rice, or even a succulent risotto. Each variety of rice adjusts to the type of preparation.
In this case, I chose the long grainwhich being almost four or five times as long as the round one, has a firm and dry texture. What makes it ideal to add to salad dishes, pilaf or croquettes. But well, you could opt for the arborio and carnaroli variety for a creamier result. Thanks to its buttery consistency it will help bind all the ingredients. It can also be substituted for the whole grain variety, for a fiber-rich kibble.
If you can’t find wakame seaweed, don’t worry, it’s not an essential ingredient and it will also be delicious without it. In the same way, rice flour can be replaced by white wheat flour, chickpeas, corn, and even breadcrumbs. At the time of cooking, they can be fried in very hot oil as dictated by the traditional recipe or use the Air Fryer for a result “without oil” or directly, opt for cooking in the oven.
In a pot, cook the rice long grain with the wakame seaweed for 20 to 25 minutes. Reserve until cool.
Take the onion, zucchini and carrot and grate on the finer side. Then remove the water from the vegetables by pressing with your hands, with a strainer, with a cloth or a cloth bag of vegetable milk.
In a kitchen robot, blender or food processor, place the cooked rice with the seaweed and blend for a few seconds so that the grains are broken. The intention is to have a imperfect and grainy texture.
In a bowl, mix the mashed rice, the grated vegetables and season with the ginger, paprika, nutritional yeast, salt and pepper. Integrate until you have one homogeneous mass. Add the tablespoons of rice flour to absorb any remaining moisture. In the end, the dough should be able to be handled with your hands. If this is not the case, add a tablespoon of flour, or the necessary ones, until reaching the optimum consistency.
Form the croquettes 15 to 16 units with your hands, giving it the desired shape. Try to make them all the same size and dimension to achieve uniform cooking. Bake at 180ºC with heat up and down for approximately 40 minutes, until golden.
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With what to accompany the croquettes of rice, vegetables and baked seaweed
Are Baked rice, vegetables and seaweed croquettes are perfect for eat on the plate with lactonese, guacamole or aioli and cheese sauce for a bite of wonder. And to make the complete combo, we can accompany it with a portion of spiced potatoes, roasted sweet potatoes or red cabbage salad to a brutal result.
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