Potato Quinoa Croquettes

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Potato Quinoa Croquettes
https//www.wholesomebellies.com.au/
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• This recipe takes me back to my childhood. When
  I was young I remember my mum always making us
  potato croquettes and they were so delicious.
  The warm mash potato surrounded by the crispy
  breadcrumb was heaven and the smell in the was
  out of this world!
• Ive tweaked the original recipe to suit the
  vegan diet and boost the dish with protein and
  best of all you can shape them to be any size.
  Larger patties for lunch or dinner or small mini
  croquettes as snacks for the kids. Serve them
  plain or with any sauce like the Sugo Napoli.

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• Prep time 10 minutes
• Cook time 15 minutes
• Total time 25 minutes
• Serves 8

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• Ingredients
• Potato Croquettes
• 1/2 cup uncooked tri-colour quinoa (washed)
• 6 medium red potatoes
• 2 tablespoons olive oil
• 1 teaspoon Pink Himalayan salt
• 3 tablespoons cornflour
• Water

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• Crumbs
• 2 cups panko, gluten free bread crumbs
• 2 teaspoons mixed herbs
• 1 garlic clove

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• Method
• Breadcrumbs
• Place a clove or raw garlic and two teaspoons of
  mixed herbs into a blender and mix until the
  garlic has broken down among the herbs.
• Add the panko crumbs and stir in (dont blend
  together as the crumbs will become fine this
  recipe is great with coarse crumbs).

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• Potato Croquettes
• Clean and peel the potatoes and chop them in even
  sized small pieces.
• Boil until soft. Add a teaspoon of salt to the
  boiled water.
• Once cooked, strain and put through a ricer. Set
  aside to cool.
• At the same time boil the quinoa and when cooked
  strain. (When the quinoa grain is cooked you will
  notice the small grain will open up and resemble
  a thin curly like grain).
• Mix the cooked quinoa into the mashed potato.
• Place the potato mixture into the fridge to cool
  - it will be easier to shape them into croquettes
  if cooled.

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• Once cool and firm, remove from fridge and shape
  the potato and quinoa into oval patties. (You can
  actually make them any size to suit your
  occasion).
• In a small bowl mix 3 tablespoons of cornflour
  and slowly add water to form a white liquid.
  This will replace your egg wash.
• Roll each croquette in the cornflour mixture.
• Then coat the croquette in the breadcrumbs.
• Fill a shallow pan with a light olive oil or rice
  bran oil and cook until all sides are golden
  brown.
• I like to serve them plain with some dipping
  sauce or on a bed of tomato sugo.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/