Quinoa And Pea Spice Croquettes
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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 breads with lashings of spicy sauce and 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.
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 chili based sauces.
QUINOA AND PEA SPICE CROQUETTES
A delicious, healthy vegetarian snack for your lunchbox, brunch with the girls or to throw on the grill.
Makes – 12 to 15
Ingredients
2 large potatoes, boiled peeled and mashed
1 cup cooked quinoa
1/2 cup fresh or frozen peas
1/4 cup fresh coriander leaves, chopped
2 teaspoons ground cumin
1 teaspoon garama masala
2 cloves of garlic, finely chopped
salt to taste
few tablespoons olive oil for pan frying
Method
Heat one tablespoon oil on medium heat in a frying pan. Add garlic 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.
Add the potatoes, quinoa, coriander, salt, cumin and garam masala to the garlic and peas. Mix well and form into slightly flattened oblong croquettes.
Add a tablespoon of oil in the frying pan, increase heat to medium-high. When oil is hot, add four to five croquettes to tha pan depending on the size of the pan and cook each side for about four minutes flipping gently till done on both sides.
Repeat with remaining croquettes and oil. Serve hot with salad leaves and Sriracha sauce.
My 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 pre heated oven for 10 minutes each side at 200C.
I haven’t baked anything with peas in ages…peapods, sugar snap peas, and pea greens, but not peas! I’m craving them after your gorgeous photos!
Averie @ Averie Cooks´s last [type] ..Thursday Things
These look GREAT! I’ve not had much luck with quinoa OR patties before…but maybe I’ll try my hand at these little babies.
Miss Piggy´s last [type] ..Cumulus Inc, Manchester Press + Earl Canteen, Melbourne
I’ve never had Nasturtium leaves before, they do look beautiful paired with the croquettes.
Sylvie @ Gourmande in the Kitchen´s last [type] ..Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage
How gorgeous! I haven’t had much luck with dairy/gluten free croquettes or patties previously so I’m keen to give these a go. It seems quinoa really is the wonder seed – so versatile! The additional notes are very handy too.
What irresistible bites!
Laura (Tutti Dolci)´s last [type] ..apple-cinnamon chip scones + king arthur flour giveaway
These li’l guys look so yummy. I’m gonna cook them up TONITE!
Colette´s last [type] ..Taste of Fall: Saffron-Infused Biryani
They sound so tasty!
Jenny´s last [type] ..Red Velvet Cupcakes
Gorgeous, and they sound amazing. I’ve never been brave enough to make croquettes at home for some reason, but this recipe might instill enough courage in me to give it a go!
Stacy Spensley´s last [type] ..Why Does It Seem So Hard to Make Dietary Changes?
Anything with garam marsala amd cumin is going to taste great. These look so tasty and versatile.
suzanne Perazzini´s last [type] ..Roasted Salmon and Crispy Potatoes
The most beautiful pictures, They make your delicious patty/ burger/ croquettes look irresistable
tania@mykitchenstories.com.au´s last [type] ..Are you scared of fish? Baby Snapper with Capers and Asparagus
Lovely looking patties – we’re big fans of anything with potato in it in this house and the kids love anything that’s fried. I think I could make these work for my fussy teens – thanks.
Amanda´s last [type] ..Cheesefest 2012
It sounds delicious and your photos are beautiful and styled so pretty!
Zirkie´s last [type] ..PinkPolkaDot’s Scones
[...] decided anything involving quinoa is pretty healthy… so in my mind this Cook Republic recipe is beyond [...]
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I made these the day after I saw the recipe via 101Cookbooks. My sauce (not measured): siracha, tamari, apple butter, and coconut milk: Unbelievable.
Made the croquettes tonight. Yum-they remind me of vegetable samosas, but lightened up and less work.
Will definitely make again. Thanks.
I love the idea of using quinoa as a binder. How did you figure that out? I make potato pancakes a couple of times a year, using egg and flour and a lot of oil. They are delicious but I could never call them light and healthy – I can’t wait to try these.
Lisa´s last [type] ..Comment on GOAT CHEESE, CARAMELIZED ONION & FIG BRUSCHETTA by Lisa
Would it be possible to use rutabaga in place of the potatoes?
I don’t see why not especially if rutabaga (swede) is boiled quite tender.
Thank you, I’ve just started experimenting with rutabega as a starchy potato alternative. I’ll let you know how it turns out!
I failed to ask the second part of my question. I mentioned that I was experimenting with eating rutabaga in place of potatoes because I’ve been told that they are less starchy. However I can’t seem to find any information to back that. Do you happen to know?
I made these for friends on Saturday night. Everyone just kept saying “yum” and “Wow”. So good!
I’m making them again for company on Wednesday night. Awesome recipe!
Lisa´s last [type] ..Comment on PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh) by Lisa
They really look good
I remember making something similar to this but instead of potato i used rice (cooked well, like sticky) which makes it still Gluten free and hold its form well. It is good for those people who does not want to consume potato 
i am my doctor´s last [type] ..I (have to) LOVE MYSELF!
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I made these at last yesterday for dinner and they were a big hit with the kids – they asked for seconds! I was amazed that they liked them because the week before they were going on about how red quinoa looks like budgie poo (it does have a certain similarity). It just shows again that it is only a case of getting them used to certain foods. Made the patties also crumbed and uncrumbed and prefered the uncrumbed ones, makes the quinoa nice and crunchy (and is less work!). Thanks for sharing!
Hello,
I made these last weekend and I think I may have too much potato in them. When you say “large” potatoes, how large is large? I used large Russet potatoes and think they may be a bit toooooo large? Do you have a conversion to approximately how many cups of potatoes?
My 3 year old thought they were great but I’d like to perfect it for an upcoming party.
[...] (as adapted from here) [...]
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These look lovely and delicious. I may try them tonight…
Hi
I want to try this recipe but Quinoa is not available near me (India). Can you suggest any substitute.
thanks
you could try couscous. you could also try a combination of semolina and any kind of flour. Cheers!
I read about your blog from the Australian Writer’s Centre newsletter. Tried this recipe along with Chicken, Olive & Purple Carrot Casserole and Blueberry & Coconut Lassi this weekend. Simply Superb!