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America’s Healthy
Cooking Teacher

Quinoa and Sweet Potato Croquettes with Black Bean Salsa

These are fabulous. As a side dish, a party food, even a main course when you want a meal that is on the lighter side, these croquettes are soooooo worth the tiny effort it takes to get them on the table.

Makes About 6 Servings

Ingredient List: 

Black Bean Salsa

½ red onion, cut into small dice

2 plum tomatoes, seeded, cut into small dice

1 small jalapeño chili, finely minced

1 clove fresh garlic, finely minced

¼ teaspoon sea salt

1 cup cooked or canned black beans

3 green onions, finely minced

1 tablespoon fresh lemon or lime juice

1 teaspoon extra virgin olive oil

Quinoa and Sweet Potato Croquettes

2 cups spring or filtered water

1 small sweet potato, peeled, diced

1 cup quinoa, rinsed very well

Sea salt

1 teaspoon extra virgin olive oil

3 green onions, finely diced

4 sprigs parsley, minced

1 jalapeño chili, seeded, finely minced

½ teaspoon ground cumin

½ teaspoon dried oregano

2 cloves fresh garlic, finely minced

½ cup pureed silken tofu

3 tablespoons grated vegan mozzarella cheese substitute

Avocado or sunflower oil, for frying

Whole wheat bread crumbs

Step By Step Instructions: 

Make the salsa: Combine all ingredients in a small bowl. Mix well, cover and set aside for flavors to develop.

Make the croquettes: Bring water to a boil and add sweet 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 olive oil in a skillet over medium heat. Add green onions, parsley, chili, cumin, oregano and garlic and sauté for 1 to 2 minutes. Transfer to a mixing bowl.

Mash cooked sweet potato and quinoa together with a fork to break up the sweet potato. Fold in scallion mixture, tofu and cheese alternative. Mix very well. Form quinoa mixture into 2-inch patties.

Heat 1 tablespoon of oil in a skillet over medium heat, turning the skillet so that the oils coats the surface. Dredge croquettes in bread crumbs to coat. Fry until golden on each side, turning once to ensure even browning, about 2 minutes per side. Transfer to a platter and spoon 1 to 2 tablespoons salsa on top of each croquette.