Rice croquettes and ramen soup are some of my favourite quick meals, these versions are gluten free.
Gluten free rice croquettes
I always make croquettes with leftover risotto or other cooked rice, and I thought that they would be a lovely vegetarian gluten free dish if I didn't use breadcrumbs. So I started to coat the croquettes with instant polenta flour instead, for a golden and crispy 'crust'.
Ingredients: Leftover risotto (any type) or cooked rice with vegetables, 1 egg to bind everything together, some instant polenta flour to roll the croquettes in, vegetable oil for frying (I use rice bran oil).
Mix the rice with the egg and then shape into small croquettes (this is easier to do if you wet your hands with water first). Roll the croquettes in the polenta flour and fry. I served these coquettes hot with mashed potatoes, but they are also good cold and can be put in the lunch box.
Miso Ramen with Rice Vermicelli
I collected the last bok choy from the garden, they were just baby bock choy, but the snails weren't going to wait for them to grow up! Baby bok choy is perfect for ramen soup.
Ingredients for 4 bowls of ramen: 8 dried shitake mushrooms, 1 small carrot, 4 baby bok choy, 1 pinch salt, 1 pack rice vermicelli, miso paste, 4 eggs.
I cooked the shitake mushrooms first in 1 litre of water with a small pinch of salt, when they were soft I added the carrot, sliced, and the bok choy. I simmered everything for 5 more minuted and then I collected the vegetables and kept the stock in the pot. I added the miso to the stock and kept it hot but not boiling.
In the meantime I cooked the rice vermicelli in hot water (they just take a couple of minutes) drained them and divided them between 4 bowls. I arranged the vegetables on top and then I added a raw egg for each bowl. I poured the hot miso over and served immediately. The egg white will cook with the hot stock, but the yolk will remain soft. If you prefer not to eat raw egg just add a boiled egg (halved) instead, or for a Vegan variation substitute soft tofu for the eggs.
Photos and Recipes by Alessandra Zecchini ©