Healthy Snack Recipes

Crispy Quinoa and Pumpkin Croquettes

7 Oct , 2014  

Crispy Quinoa and Pumpkin Croquettes

51

Crispy Quinoa and Pumpkin Croquettes

Ingredients

1 small red onion, finely chopped
75g feta cheese, crumbled
100g (1/2 cup) Quinoa, rinsed
2 (500g) potatoes, peeled, chopped
250g butternut pumpkin, peeled, chopped
75g (1/2 cup) plain flour + 2 tbs extra
50g (1 cup) panko breadcrumbs
2 garlic cloves, crushed
2 tsp ground cumin
45g (1/4 cup) currants
2,5 dl (1 cup) water
2 eggs, lightly whisked
1/2 cup fresh coriander, chopped, plus extra, to serve
Grape seed oil, to shallow fry
1 tablespoon extra virgin olive oil
Tomato relish, lemon wedges and salad leaves, to serve

Instructions

Heat some oil in a saucepan over low heat. Add the onion, the garlic and the cumin. Cook, stirring, for 3 minutes until soft. Stir in currants for 1 minutes. Stir in quinoa and water. Bring to a simmer. Simmer, stirring occasionally, for 14 minutes until liquid is absorbed and quinoa is tender. Cool.

Boil pumkin and potato in a saucepan of boiling salted water for 15-17 minutes until tender. Drain well. Return to pan. Cook, shaking pan, over low heat for 1 minute until excess water evaporates. Mash them. Transfer to a bowl. Cool for 10 minutes.

Place flour and breadcrumbs on separate plates. Place egg in a shallow bowl.

Combine quinoa mixture, pumpkin mixture, feta, coriander and extra flour in a bowl. Season well. Shape into twelve 10-12cm croquettes. Dip in flour, then egg, then breadcrumbs. Transfer to lined tray.

Add oil to a frying pan to come 2cm up side. Heat over medium-low heat. Cook croquettes, in 3 batches, turning, for 4 minutes until crisp. Drain on paper towel. Serve with relish, lemon wedges, coriander and salad.

 

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