Natto and rice croquettes
15min ● Used products: Natto
Ingredients
500 ml (2 cups) cooked brown rice, 2 tbsp De Hobbit natto (or lupin natto), 2 sheets of nori (in 1 by 0.5 cm pieces), ½ medium-sized onion (finely chopped), 1 tsp ginger juice (made from fresh grated ginger), ½ tsp sea salt (or more to taste), cooking oil
Usage
Heat the cooking oil to 175°C. Mix all the ingredients and kneed to form a sticky dough. It should have a slightly salty flavour. Roll the mixture into balls, and with the palm of your hand press them into burger shapes. Press the mixture firmly to stop it falling apart. Fry the croquettes three at a time until golden brown.