Sardine & Brown Rice Croquettes (dairy, egg, soy, nut, gluten, tomato/tomatillo free)

• 2 cups brown rice, cooked and cooled

• 2 cans of sardines, or favorite canned fish

• 3 flax eggs (3 tablespoons ground flax seed + 9 tablespoons water)

• 1/3 cup chickpea flour

• 1 tablespoon dried parsley or 1/2 cups fresh, chopped to your preference

• 1 tablespoon dehydrated onion flakes, or 1/4 cup finely minced white onion

• 1 teaspoon salt

• 1 teaspoon dried dill, or 3 tablespoons finely chopped fresh dill

• 1 teaspoon lemon juice

• up to 1/3 cup olive oil or oil of choice for pan-frying

Make flax eggs, and set aside to gel.

Combine all ingredients thoroughly in a medium-sized mixing bowl with a tight-fitting lid. Cover the mixture, and refrigerate for at least one hour, until the ingredients have had time to absorb and stick together.

Heat 1/2 inch of olive or your favorite neutral-flavored frying oil in a large skillet over medium-high heat. Form each croquette into a small patty, about half the size of a hamburger patty for a "luncheon size," closer to a large meatball for an "appetizer size." Fry in your pre-heated oil until the outside of the croquette is dark, golden brown, about 3-5 minutes on each side. Can be served freshly fried, or cooled. Yields about 14 "luncheon size" croquettes, up to 30 "appetizer size."

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