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America’s Healthy
Cooking Teacher

Quinoa and Potato Croquettes with Mango Salsa

This is a main course that is sure to please even the fussiest eater. A bit of work, but once you see the reaction you get to this dish, you’ll find the time to make it often.

Makes 4-6 servings

Ingredient List: 

Mango Salsa:
1 ripe mango, peeled, seeded, small dice
½ red onion, small dice
1 small jalapeno, finely minced
1 clove fresh garlic, finely minced
Sea salt
1 teaspoon bottled hot sauce (find a natural, unsweetened one)
1 cup cooked/canned 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 green onions, finely diced
4 sprigs fresh flatleaf parsley, minced
1 jalapeno pepper, seeded, finely minced
½ teaspoon ground cumin
½ teaspoon dried oregano
Cracked black pepper
2 cloves fresh garlic, finely minced
½ cup pureed silken tofu
3 tablespoons grated vegan mozzarella substitute
Whole wheat bread crumbs

Step By Step 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 green onions, 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 green onion 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.