Quinoa and Potato Croquettes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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These meatless quinoa and potato croquettes are delicious served with coleslaw and topped with dollops of salsa and sour cream. If you can't find panko, use fresh breadcrumbs instead. Ingredients:
1 (10-ounce) baking potato |
2 cups water |
1 cup uncooked quinoa, rinsed |
1/2 teaspoon salt |
4 teaspoons vegetable oil, divided |
1/2 cup thinly sliced green onions |
1/3 cup chopped fresh cilantro |
1 jalapeño pepper, seeded and finely chopped |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1/2 cup 1% low-fat cottage cheese, drained |
3 tablespoons grated extra-sharp cheddar cheese |
1 large egg, lightly beaten |
1 cup panko (japanese breadcrumbs) |
Directions:
1. Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.
2. Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions, cilantro, and jalapeño; sauté 1 minute. Add cumin, oregano, black pepper, and garlic; sauté 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.
4. Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.
5. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.
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