Basmati Rice, Red Bean, and Vegetable Croquettes with Salsa

These croquettes are made with Basmati rice, which makes them very light and crispy. The pumpkin seeds add a nice flavor, but you could substitute sunflower seeds. An avocado cucumber salad and steamed vegetables such as green beans or sweet corn are good accompaniments. Top the croquettes with salsa.

MAKES: 12

INGREDIENTS:

SALSA

• 1/2 cup finely chopped onion
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 cups finely diced tomato (fresh or canned)
• 3 jalapenos, minced
• 1 small head of garlic, minced
• 2 tablespoons cilantro, chopped
• juice of 1/2 lemon
• juice of 1 lime
• 2 tablespoons olive oil
• salt to taste
• cayenne pepper (optional)

CROQUETTES

• 1/2 cup small dried red beans
• 4 cups water
• 2 cups Basmati rice
• 2 3/4 cups water
• 1/2 teaspoon salt
• 1/2 tablespoon vegetable oil
• 3/4 cup minced red, yellow, or green onion
• 2 medium carrots, grated
• 1 stalk celery, minced
• 1 egg (optional)
• 1/2 cup coarsely chopped, roasted pumpkin seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt and pepper to taste
• vegetable oil for sauteing

INSTRUCTIONS:

1. Combine all ingredients of salsa, adding cayenne or more jalapefio to taste. The flavor of this salsa improves as it sits, so make it in the morning or the day before serving. Makes 3 cups.
2. Wash beans. Cover them with 4 cups water and bring to a boil, and then reduce the heat and simmer, covered, until beans are soft, approximately 50 minutes.
3. Cover rice with 2 3/4 cups of water and add 1/2 teaspoon salt. Bring the rice to a boil, and then cover the pan and reduce the heat and simmer until rice is done, about 25 minutes.
4. In a hot skillet, saute onion, carrot, and celery until tender in 1/2 tablespoon vegetable oil.
5. Combine rice, beans, carrots, celery, and onion in a large bowl. Add egg, pumpkin seeds, spices, and salt and pepper. Mix well.
6. Form into 2 to 3 inch patties, pressing hard so they stay together. If your hands are dry, the mixture will stick to them. Keep water or vegetable oil on your hands while you form the patties.
7. Saute croquettes in vegetable oil until golden brown on both sides. It is best to handle them as little as possible. Flip them only once, and avoid pushing them around. Do not crowd the pan.