We offer FREE UK mainland delivery on orders over £40. More info...

Rice Croquettes

September 12, 2013

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




    Also in Recipes - Vegan, Macrobiotic & Japanese

    Mint Chocolate overnight zoats
    Mint Chocolate overnight zoats

    January 18, 2017

    The cold weather for me means a certain few flavours become prominent in my diet; the combination of chocolate and mint being one of them! Having chocolate and mint in a healthy way though, is often hard to come by, however, I feel that I have done just that with this delicious breakfast recipe!

    Continue Reading

    Umami Ginger Bean Pate
    Umami Ginger Bean Pate

    December 09, 2016

    A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.

    Continue Reading

    Cheezy Baked Polenta Chips With A White Miso Salsa
    Cheezy Baked Polenta Chips With A White Miso Salsa

    October 19, 2016

    A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

    Continue Reading