Oven Baked Lentil and Rice Croquettes


Making a substitute for a meat recipe is not always easy. Take these lentil and rice croquettes for example, I did not want to label them meatballs because they’re not.


So I searched the web and found croquettes. Now as a kid I made croquettes but they were all meat and deep fried. I was not very fond of them. So here is my rendition of a meatless croquette. 

Serve 4-5


  • 1 15 ounce can lentils, drained
  • 3 cups cooked brown rice ( I used instant brown rice-Aldi sells this)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup flour
  • 5 tablespoons bread crumbs ( I made some by tearing up a few slices of bread and baking the pieces on a tray in the oven for 20 minutes at 350 degrees. Then put the crispy bread in a food processor)

Ingredients for sriracha dip

  • 1 cup plain greek yogurt
  • 3 tablespoons sriracha
  • 1 tablespoon honey


  1. Preheat oven to 350 degrees
  2. Spray a baking sheet with canola oil spray
  3. In a large bowl mix together lentils, brown rice, salt, pepper, cumin, oregano, cilantro, flour and bread crumbs
  4. Fill a bowl with warm water and dip your hands in and remove your hands from the water and grab a small handful of lentil mixture
  5. Form into ball and place on tray
  6. Each time you make a new ball, dip hands in water first and then take a small handful and form into ball
  7. When done spray each croquette with a little oil and place tray in preheated oven for 20 minutes
  8. Serve with sriracha sauce

Instructions for sriracha dip

  1. In a bowl mix together yogurt, sriracha sauce, and honey

Recipe inspired by Recipe File and Pinch of Yum


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