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Lentil Rice Croquettes
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Meatless Monday: Lentil Rice Croquettes
Prep Time
50 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
 
These meatless croquettes are simple to make, taste great, and pack in some good nutrition with red lentils and brown rice.
Category: Meatless Monday
Servings: 4 -5 servings (3-4 croquettes each)
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion finely diced (about 1 cup / 250 ml)
  • 2 cloves garlic minced
  • 1/2 teaspoon / 2.5 ml salt
  • 1 cup / 250 ml brown rice
  • 1/2 cup / 125 ml red lentils
  • 4 cups / 1 liter vegetable stock
  • 1 teaspoon / 5 ml dried oregano
  • 1 teaspoon / 5 ml dried basil
  • 1 tablespoon / 15 ml dried parsley or 2 tablespoons / 30 ml fresh
  • 1 tablespoon / 15 ml dried onion optional
  • 1/2 teaspoon / 2.5 ml chili pepper flakes
  • 1/4 teaspoon / 1.25 ground pepper
  • 1/3 cup / 80 ml breadcrumbs
  • 1/2 tablespoon / 7.5 ml cornstarch
Instructions
  1. Heat a medium saucepan over med-low heat. When pan is hot, add olive oil.
  2. Add onions and cook for 2-3 minutes, or until onions begin to soften. (If the onions start to brown, turn down the heat.) Add garlic and salt, and continue cooking for 1-2 minutes.
  3. Add rice and lentils and toss with cooked onion. Heat for 2-3 minutes, stirring frequently to prevent sticking.
  4. Add stock, oregano, basil, parsley, dried onion (if using), pepper flakes and ground pepper.
  5. Cover and bring the mixture to a boil.
  6. Turn down heat to a simmer and cook for 45-50 minutes. Liquid should be absorbed (You can stir the rice and lentils from time to time as they get closer to the cooking time limit. If there is still a lot of liquid, continue cooking until it is absorbed.)
  7. When the mixture is fully cooked, take it off the heat and stir. Place in the fridge and let it cool completely.
  8. While the rice is cooling, stir together the breadcrumbs and cornstarch.
  9. When the rice and lentil have cooled, form small cylinders or rolls with about 2 tablespoons / 30 ml of the mixture. Roll in the breadcrumbs, and place on parchment-lined baking tray.
  10. When all the croquettes have been formed, bake in preheated 375 degree F / 190 degree C oven until they are lightly browned - about 35-40 minutes. Turn them once during the last 10 minutes of cooking time to brown on the other side.
  11. Serve hot.
Recipe Notes

Make ahead:
The cooked lentil and rice mixture will keep in the fridge for several days, so you can make it ahead of time for use later in the week.

You can form the croquettes a day before needed, and keep them refrigerated until you are ready to bake them. You may need to add a few minutes of extra cooking time when they are cold.