QUINOA CROQUETTES
What You Need
· I cup mashed potato
· 1 cup uncooked quinoa, rinsed
· 4 teaspoons vegetable oil
· 1/2 cup thinly sliced green onions
· 1/3 cup chopped fresh cilantro
· 2 jalapeño peppers, seeded and finely chopped
· 1 tsp cumin seeds
· 1 teaspoon ground cumin
· 1/2 teaspoon dried oregano
· 1/2 teaspoon freshly ground black pepper
· 3 garlic cloves, minced
· 2 egg whites, lightly beaten
· 1 cup panko (Japanese breadcrumbs)
Instructions
Bring 1 3/4 cups water to a boil in a saucepan; add quinoa. Cook 15 minutes; drain.
Heat 1 teaspoon oil in a large 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, and onion mixture in a bowl, stirring well. Let stand 5 minutes; stir in egg.
Shape potato mixture into 10 patties. Handle gently so they don't fall apart. I shaped them in a ball first and then flattened them with my palms.
Carefully coat each patty in panko crumbs.
Place on a baking sheet. Cover and chill 10 minutes.
Heat 1 1/2 teaspoons oil in skillet over medium heat. Add patties to pan; cook 2 minutes on each side or until golden brown.
Place patties in oven at 325 for 15 minutes.
Serve with chutney or tropical salsa.
