1/3cupgluten-freeor regular dried breadcrumbs or panko (optional)
few tablespoons olive oil for pan-frying
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.
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.