While my croquette-shaping skills leave much to be desired, I can assure you these are delicious.
These croquettes are amazing. They make you feel like you’re eating something deliciously unhealthy, but there’s no guilt. They’re also really versatile – I ate two over a salad instead of having meat with my dinner one night. You could also make smaller ones to serve as appetizers, or larger ones to eat as veggie burgers. Because they’re full of protein you will feel full for hours after.
They’re best served fresh, but they will keep in the fridge for a few days and can easily be warmed up.
Quinoa Croquettes (Makes 8 large croquettes)
In a bowl, combine:
1/4-1/3 cup of breadcrumbs (I made my own by toasting bits of stale focaccia and grinding them in a food processor with herbs)
1 chopped, sauteed shallot
2 cloves of garlic + 1/2 tsp salt, smashed to a paste with a mortar and pestle
Half a carrot, grated
2 large leaves of swiss chard or kale, chopped
1/4 cup of flat leaf parsley, chopped
1 pinch each of chili powder and paprika
Half a teaspoon of ground black pepper
1 cup cooked and cooled quinoa
Optional – grated cheese (I didn’t put any in mine, but I would try something sharp like a pecorino, or my current obsession: Don Heliodoro Rosemary Sheep Milk Cheese)
Almost ready to be molded into misshapen croquettes!
Mush everything up with your hands, and gently shape into small balls or patties. I’m not sure how other people do this. Clearly, the shaping of patties falls outside my culinary skill set (see the top photo). It may have been the ratio of “filler” to “binding agent” – I’m really not sure. This is also a struggle I have with meatballs, though, so most likely the issue is just me. But I digress – do whatever it is you have to do to make these look presentable.
Heat up a small amount of olive oil (or use cooking spray) in a pan and cook the croquettes on medium heat for 4-5 minutes on each side, flipping carefully. I covered the pan to hold in the heat while they were cooking.
Serve with Lemon Garlic Sauce (Or anything else you think would go well on top)
Lemon Garlic Sauce
Combine in a magic bullet/food processor, approximately (I rarely measure things):
2 tbsp olive oil
1 tsp light mayonnaise
The juice of about half a lemon – or the equivalent in white wine vinegar
A few sprigs of coriander and/or flat leaf parsley
1 clove of garlic (clearly when I made this up I was having a party of one. You may want to omit the garlic if you plan on eating this around other people).
Drizzle over the croquettes and enjoy!