Potato and Quinoa Croquettes

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.

I’ve 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.

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

Crumbs

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

Method

METHOD

Breadcrumbs

  1. 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.
  2. Add the panko crumbs and stir in (don’t blend together as the crumbs will become fine – this recipe is great with coarse crumbs).

Potato Croquettes

  1. Clean and peel the potatoes and chop them in even sized small pieces.
  2. Boil until soft. Add a teaspoon of salt to the boiled water.
  3. Once cooked, strain and put through a ricer.  Set aside to cool.
  4. 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).
  5. Mix the cooked quinoa into the mashed potato.
  6. Place the potato mixture into the fridge to cool – it will be easier to shape them into croquettes if cooled.
  7. 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).
  8. In a small bowl mix 3 tablespoons of cornflour and slowly add water to form a white liquid.  This will replace your egg wash.
  9. Roll each croquette in the cornflour mixture.
  10. Then coat the croquette in the breadcrumbs.
  11. Fill a shallow pan with a light olive oil or rice bran oil and cook until all sides are golden brown.
  12. I like to serve them plain with some dipping sauce or on a bed of tomato sugo.