Quinoa And Pea Spice Croquettes

by | Oct 19, 2012 | 31 comments

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.

 

QUINOA AND PEA SPICE CROQUETTES

A delicious, healthy vegetarian snack for your lunchbox, brunch with the girls or to throw on the grill.
Print Recipe Rate / Comment
Course // After School Snack, Lunchbox
Servings: 12 -15

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
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Instructions

  • 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.
  • 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.
  • 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.
  • 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.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

 

 

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

31 Comments
  1. Averie @ Averie Cooks

    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!

    Reply
  2. Miss Piggy

    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.

    Reply
  3. Kirsty

    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.

    Reply
  4. Colette

    These li’l guys look so yummy. I’m gonna cook them up TONITE!

    Reply
  5. Jenny

    They sound so tasty!

    Reply
  6. Stacy Spensley

    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!

    Reply
  7. suzanne Perazzini

    Anything with garam marsala amd cumin is going to taste great. These look so tasty and versatile.

    Reply
  8. Amanda

    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.

    Reply
  9. Zirkie

    It sounds delicious and your photos are beautiful and styled so pretty!

    Reply
  10. Johanna

    I made these the day after I saw the recipe via 101Cookbooks. My sauce (not measured): siracha, tamari, apple butter, and coconut milk: Unbelievable.

    Reply
  11. Pam

    Made the croquettes tonight. Yum-they remind me of vegetable samosas, but lightened up and less work.
    Will definitely make again. Thanks.

    Reply
  12. Lisa

    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.

    Reply
  13. Dee

    Would it be possible to use rutabaga in place of the potatoes?

    Reply
    • Sneh

      I don’t see why not especially if rutabaga (swede) is boiled quite tender.

      Reply
      • Dee

        Thank you, I’ve just started experimenting with rutabega as a starchy potato alternative. I’ll let you know how it turns out!

        Reply
      • Dee

        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?

        Reply
  14. Lisa

    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!

    Reply
  15. i am my doctor

    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 😉

    Reply
  16. Petra

    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!

    Reply
    • Amanda

      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.

      Reply
  17. Susana

    These look lovely and delicious. I may try them tonight…

    Reply
  18. shivani sood

    Hi
    I want to try this recipe but Quinoa is not available near me (India). Can you suggest any substitute.

    thanks

    Reply
    • Sneh

      you could try couscous. you could also try a combination of semolina and any kind of flour. Cheers!

      Reply
  19. Shefali

    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!

    Reply
  20. Kismet

    Nasturtium leaves are edible?!!?! No way! We have beds full of them! I’m not one to love alloo tikkis but this sounds delicious!

    Reply
  21. bristol plasterer

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    Reply
  22. Alyssa

    Can these be frozen and warmed later?

    Reply
    • Sneh

      yes they can. 🙂

      Reply

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