How to make
Wash the rice and let it strain from the water. Peel the potatoes, wash them, pour water over them, add a pinch of salt and boil them whole. When they are ready, remove them from the water and mash them with a fork.
In oil (1 tablespoon) and a little water stew the finely chopped leeks (5 tablespoons). When they soften and the water evaporates, add the washed rice. Add warm water (1 and 1/2 cups) and boil until they're fully cooked.
Stir and remove from the heat and let it cool down. In a bowl, mix the leeks, rice, mashed boiled potatoes, finely chopped carrots, boiled lentils and beans. Add as much salt as you like and add chopped fresh parsley.
Stir with the breadcrumbs (1-2 tablespoons) to obtain a firm mixture (if necessary, we can add more breadcrumbs).
Leave the mixture in the refrigerator for 30 minutes and then form croquettes. Roll them in cornflour, fry them in hot oil and turn them often so that they do not stick to the pan.
Serve and garnish with a dip.
