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Crispy Quinoa and Pumpkin Croquettes

Materials

  • 1 small red onion finely chopped
  • 75 g feta cheese crumbled
  • 100 g 1/2 cup Quinoa, rinsed
  • 2 500g potatoes, peeled, chopped
  • 250 g butternut pumpkin peeled, chopped
  • 75 g 1/2 cup plain flour + 2 tbs extra
  • 50 g 1 cup panko breadcrumbs
  • 2 garlic cloves crushed
  • 2 tsp ground cumin
  • 45 g 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
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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.