Quinoa And Pea Spice Croquettes

Quinoa And Pea Spice Croquettes | Cook Republic

 

Patties, cutlets, croquettes – no matter what they are called are always delicious bite-sized appetizers that you just can’t resist when served. Drawing inspiration from Indian street food flavours, this gorgeous little croquette is vegetarian goodness amped with nutrient high quinoa. With a potato base, the quinoa acts as a binder eliminating the need for flour or egg. The spices add a subtle exotic flavour to the croquette.

 

What I love about them is their versatility. They can be shaped like burger patties and provide an excellent vegetarian option for your friends at a BBQ. They can be stuffed inside wraps or pita bread with lashings of spicy sauce and a green salad for a nutrient high meal. They are perfect mid-day lunchbox fillers and dressed up right can make a very sophisticated canapé at your party.

 

Quinoa And Pea Spice Croquettes | Cook Republic

Quinoa Pea Spice Croquettes With Nasturtium Leaves

 

I have served these with nasturtium leaves and broccoli flowers both of which are in abundance in my veggie patch at the moment. Nasturtium leaves and flowers are both edible provided they are not sprayed. The leaves are akin to watercress and have a delicate peppery flavour. They go well with spice-laden canapes and sweet tomato or chilli-based sauces.

If you make these, don’t forget to leave me your feedback or share on Instagram by tagging me @cookrepublic #cookrepublic.

 

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QUINOA AND PEA SPICE CROQUETTES


  • Author: Sneh
  • Yield: 12-15 1x
  • Category: After School Snack, Lunchbox
  • Diet: Vegan

Description

A delicious, healthy vegetarian snack for your lunchbox, brunch with the girls or to throw on the grill.


Ingredients

  • 3 med-large potatoes (approximately 600-650g), boiled peeled and mashed
  • 1 cup cooked quinoa
  • 1/2 cup fresh or frozen peas
  • 2 cloves of garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 cup fresh coriander leaves, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon chilli flakes
  • salt to taste
  • 1/3 cup gluten-free (or regular) dried breadcrumbs or panko (optional)
  • few tablespoons olive oil for pan-frying

 

 

 


Instructions

  1. Heat one tablespoon oil on medium heat in a frying pan. Add garlic, ginger and peas. Sauté for a minute until soft. Remove from heat and tip into a large bowl. Wipe pan clean and return to low heat.
  2. Add the potatoes, quinoa, coriander, salt, cumin, garam masala and chilli to the garlic and peas. Mix well and form into slightly flattened oblong croquettes. If you feel the croquettes are too soft, add the breadcrumbs to help with the binding.
  3. Add a tablespoon of oil in the frying pan, increase heat to medium-high. When the oil is hot, add four to five croquettes to the pan depending on the size of the pan and cook each side for about four minutes flipping gently till done on both sides.
  4. Repeat with remaining croquettes and oil. Serve hot with salad leaves and Sriracha sauce or a nice green chutney.

Notes

The croquettes are delicate and need to be handled gently, especially while turning them over. I like to use a butter knife to turn them over gently.

If you find mixture hard to manipulate and shape, add 1/4 cup breadcrumbs. Chilling the mixture for 20 minutes helps too.

These can also be baked with a light spray of olive oil in a preheated oven for 10 minutes each side at 200C.

 

 

 

 

 

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