Quinoa is a complete protein so this vegetarian dish has a lot to offer, and the OTL tutorial Cooking and Grinding Quinoa will show you what a snap it is to prepare. We call this recipe advanced simply because it has a longer prep time, but not because it is difficult to make. The best way to save time in making these delicious croquettes is to bake an extra potato on another night and use it here.
Ingredients:
1 cup(s) quinoa -- dry
1 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp salt
2 -- green onion -- sliced 1/4" thick, approx. 2
1/3 cup(s) cilantro -- chopped
2 garlic clove(s) -- crushed
1 potato(es) -- baked and mashed
1/2 cup(s) cottage cheese
1/4 cup(s) shredded cheddar
1 egg(s)
1 cup(s) panko
1/3 cup(s) sour cream -- optional topping
1/2 cup(s) salsa -- optional topping
Directions
Prep Work: Cook quinoa. Bake and mash potato, shred cheese and store together. Chop green onions and cilantro; store together.
1. Place quinoa in small pan with lid along with twice as much water. Bring to boil, then simmer 15 minutes, or until all liquid is gone.
2. Meanwhile, measure cumin, oregano, salt and pepper into small bowl.3. Heat frying oil in skillet and sauté onion and cilantro for 1 minute. Add garlic cloves 30 seconds. Add cumin mixture and sauté 1 more minute. Take off heat.
4. To the skillet add mashed potato, quinoa, cottage cheese and cheddar cheese. Let cool for 5 minutes, then add egg.
5. If mixture is too loose to shape, put in the refrigerator for 10 minutes. If not too loose, shape into 10 patties and press each side into panko.
6. Heat 1 Tbsp. frying oil in skillet and cook patties for 2 minutes on each side , or until golden brown. Add oil as needed to cook batches.
7. Top patties with salsa and dolop of sour cream, or your favorite red sauce. Steam a fresh, seasonal vegetable or cut up a fresh salad to serve on the side.
SPICIER OPTION: Add half of a finely diced jalapeno in step #2.