Swiss chard and rice croquettes


  • 1 packet of clean chard without freckles
  • 200 g. of rice
  • 500 cc of vegetable broth
  • 1 grated onion
  • 1 grated carrot
  • 50 g. of grated vegan cheese or tofu
  • 1 glass of soy milk
  • 2 tablespoons cornstarch
  • 1 tsp nutmeg
  • 1 tsp thyme
  • Pepper
  • 250 g. of breadcrumbs for the oven


One of the ways to make vegetable broth, click here

. Bring the broth to a boil in a saucepan and, when it comes to a boil, add the rice. Cook for 10 minutes. Add the chard leaves and complete the cooking for 5 more minutes.

. Once cooked, strain the rice and chard, chop both ingredients with a knife.

Mix the rice and chard with the onion, carrot, cheese, half a glass of soy milk in a bowl , corn starch, nutmeg and thyme. Work all the ingredients with your hands until they form a consistent paste.

. Preheat the oven to maximum temperature and heat a roasting pan there.

. Remove portions of the dough with the help of a soup spoon and shape them into croquettes by working with your hands moistened with a little water.

Pass the croquettes through the remaining soy milk and then through the breadcrumbs to oven. Remove the hot pan from the oven and lower the temperature to moderate (180°C). Arrange the croquettes on the roasting pan and brush them with a little olive oil.

. Put in the oven and cook for 20 minutes. Remove and serve.

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