Recipe and photo by Emma Frisch
- Prep Time: 20 minutes
- Cook time: Not including the rice – About 35-45 minutes
- Yield: About 30 croquettes
- Allergens: eggs
- Ghee – 2 tablespoons, melted (substitute with melted coconut oil)
- Leeks – 3 cups, finely chopped
- Mushrooms – 3 cups, minced
- Brown rice – 4.5 cups pre-cooked
- Parmesan – 1 cup, grated
- Oat flour – 1/2 cup
- Garlic – 2 tablespoons, minced
- Rosemary (dried or fresh) – 1.5 teaspoons, minced
- Sea salt – 3/4 teaspoon
- Freshly ground black pepper – 1/2 teaspoon
- Egg – 1 egg, beaten
- Sesame seeds – 1/2 cup
- Cook the rice ahead of time.
- Preheat the oven to 350, and grease two baking sheets with ghee (substitute with coconut oil).
- In a large saucepan, heat the ghee (or coconut oil). Add the leeks, and sauté until they begin to brown. Add the mushrooms and continue to sauté, uncovered, until the mushrooms finish “throwing out” their water and reduce to about half their size.
- Drain the leeks and mushrooms in a colander and transfer to a large bowl. Add the rice, parmesan, oat flour, minced garlic, minced rosemary, sea salt and pepper. Mix thoroughly. Add the beaten egg and mix again.
- Spread the sesame seeds on a large plate. Taking about 2 tablespoons of croquette batter, fashion a round disc between the palms of your hands. Coat each side with sesame seeds and transfer to the greased baking sheets.
- Bake for 35-45 minutes on the middle rack, until the sesame seeds are browned. Allow the croquettes to cool before serving.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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