The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.
Leek croquettes with chickpea flour
Appetizing and tasty, these leek croquettes can also be prepared with carrots, courgettes, spring onions or other vegetables, provided that they’re seasonal!
Ingredients for 4 people
100 g of chickpea flour
extra virgin olive oil
seed oil to fry
Clean the leeks, cut them into thin strips and put them in a pan. Simmer with oil and little salt until tender.
Combine the chickpea flour with a pinch of salt and two spoonful of oil in a bowl. Then pour the water keeping on stirring the mixture until the batter is smooth and soft. Finally add the leeks.
Heat abundant seed oil in a frying pan, scoop the batter and put the portions into the oil one at a time. Flip the croquettes and remove them from heat when golden brown.
Dry them well with kitchen paper and serve warm.
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