What You'll Need
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
1 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 Mori-Nu silken tofu
3 tablespoons grated vegan soy mozzarella cheese
Whole wheat bread crumbs

Instructions
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.

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.