Is this a croquette or a vegan burger? Either way, these are very delicious. We served them with mustard on roasted mushroom “buns”. They would go very nicely alone side a vegetable dish or a meat.
School is out for summer, so rather than save the mini burger for the next day’s lunch (which is what I usually do), I gave my daughter a special “fancy” dinner. She is always begging to eat off of the white plates (I have these for photography- we have other everyday plates).
In the cute version, everything is miniature; the oranges are actually sliced kumquats and the mushroom “buns” are Shiitake mushrooms. Plus a little decorative pick.
Fresh Herb Rice Croquettes Recipe
1 cup uncooked Lundberg rice blend
1 tablespoon olive oil, plus more for cooking
1 cup shredded carrots (about 3 carrots)
1/2 onion finely chopped (about 1 cup)
1 clove garlic, minced
1/2 teaspoon salt
4 tablespoons minced fresh herbs (I used chives, mint, cilantro, parsley, and a touch of thyme)
1/2 cup ground cornflakes cereal
Cook the rice.
Place the ground cornflakes in a shallow bowl and set aside.
Heat 1 tablespoon oil in a large pan and saute the onions, carrots, and garlic until the onions are soft and translucent. Toss with the salt.
Combine the rice and sauteed vegetables in a food processor. Pulse a few times to bring the ingredients together. Remove 1/2 of the mixture to a mixing bowl and pulse the remaining half until it is sticky but still granular. Transfer the remaining mixture to the mixing bowl and stir in the herbs. Form small patties and coat them in ground cornflakes.
Heat a bit of cooking oil in a pan (well seasoned caste iron or non-stick will work best) on medium-low heat. Cook the patties on each side until they are golden and crisp.