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Quinoa and Potato Croquettes with Mango Salsa

These combine the high protein of quinoa with the creaminess of potatoes and a spicy salsa to make a croquette that will make you fal in love with whole grains forever. And easy? Try them and see for yourself!

Ingredients
Mango salsa:

1 ripe mango, peeled, seeded, small dice
1/2 red onion, small dice
1 small jalapeno, finely minced
1 clove fresh garlic, finely minced
Sea salt
1 teaspoon hot sauce
1 cup cooked black beans
juice of 1 lemon
Extra virgin olive oil

Croquettes:

2 cups spring or filtered water
1 yukon gold potato, peeled, diced
1 cup quinoa, rinsed very well
Sea salt
Extra virgin olive oil
3 scallions, finely diced
4 sprigs parsley, minced
jalapeno pepper, seeded, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Cracked black pepper
2 cloves fresh garlic, finely minced
1/2 cup pureed silken tofu
3 tablespoons grated vegan soy mozzarella cheese
Whole wheat bread crumbs

Directions 
Make the salsa. Combine mango, onion, jalapeno and garlic in a small mixing bowl. Season with salt to taste and stir in hot sauce, black beans, lemon juice and a generous drizzle of oil. Mix well, cover and set aside for flavors to develop.

For the croquettes, bring water to a boil and add potato and quinoa. Add a pinch of salt, cover and bring to a boil. Reduce heat to low and cook until quinoa has absorbed the water and has opened, about 20 minutes.

While the quinoa cooks, place a small amount of oil in a skillet over medium heat. Sauté scallion, parsley, jalapeno, spices and garlic for 1-2 minutes. Transfer to a mixing bowl. When the quinoa is cooked, mash it with a fork to break up the potato. Mix in with scallion mixture and fold in pureed tofu and soy cheese. Mix very well. Form quinoa mixture into 2-inch patties.

While the quinoa cooks, place a small amount of oil in a skillet over medium heat. Saute; scallion, parsley, jalapeno, spices and garlic for 1-2 minutes. Transfer to a mixing bowl.

When the quinoa is cooked, mash it with a fork to break up the potato. Mix in with scallion mixture and fold in pureed tofu and soy cheese. Mix very well. Form quinoa mixture into 2-inch patties.

Heat about a tablespoon of oil in a skillet over medium heat. Dredge croquettes in bread crumbs. Fry until golden on each side, turning once to ensure even browning, about 2 minutes per side. Transfer to a platter and spoon salsa on top of croquettes.

Makes about 5 servings. 


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Frey Vineyards
WholeFoods-Jan-2013
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