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          Rice Croquettes

These croquettes are perfect as a snack, starter or as a light lunch served with a crunchy side salad.

Serves 4

Ingredients

Option 1:

Option 2:

Dipping sauce:

Method

  1. Combine leftover rice and oat flakes. For option 1, mix in the shoyu, grated carrot & chopped leek or for option 2, mix the shoyu, lemon zest and umeboshi purée.
  2. Form into small balls. The balls should be firm otherwise they will fall apart when you cook them. 
  3. Heat the oil. You can usually cook 3-4 croquettes at a time but this will depend on the size of the pan. 
  4. Fry until crisp and lightly browned. 
  5. Mix the shoyu and water together for the dipping sauce and serve with the croquettes.

Chef

Marijke de Coninck

Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.

Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.

Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.

For more information: 
Her restaurant
Her blog

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