Full-length rice salad with corn, kale and tomato with broccoli croquettes

For rice: heating 1/4 extra virgin olive oil and branches rice 2 mins, add sea salt to taste and 2 cups of boiling water (for each cup of rice). Cover. Lower the fire and cook by 15 mins.

For the accompaniment of rice: wash the kale. Sauté it in a hot frying pan with 1/4 extra virgin olive oil. Wash and cut the cherry tomatoes. Cook corn in abundant water with sea salt to taste. Drain. Mix all the ingredients and serve.

For croquettes: Cook steam broccoli for 10 mins approx. or until soft. Gather broccoli, eggs, grated bread and parmesan cheese in a food processor and mix until it is finely chopped. Form the croquettes with the help of a spoon. Heat the rest of extra virgin olive oil in a pan, put the croquettes and flatten with a spatula. Cook on both sides until you are crispy.

Serve accompanied by rice.

Sol Fliman & María José Buttazzoni. Children to eat. 2016. Adapted.