Potato Quinoa Croquettes
This recipe takes me back to my childhood. When I was young I remember my mum always making us potato croquettes and they were so delicious. The warm mash potato surrounded by the crispy breadcrumb was heaven and the smell in the was out of this world!
I’ve tweaked the original recipe to suit the vegan diet and boost the dish with protein and best of all you can shape them to be any size. Larger patties for lunch or dinner or small mini croquettes as snacks for the kids. Serve them plain or with any sauce like the Sugo Napoli.
Potato Quinoa Croquettes
Ingredients
- 1/2 cup Uncooked tri-colour quinoa (washed)
- 6 medium Red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Pink Himalayan salt
- 3 tablespoons Cornflour
- Water
- 2 cups Panko Gluten free bread crumbs
- 2 teaspoons Mixed herbs
- 1 clove Garlic
Potato Croquettes
Crumbs
Method
Breadcrumbs
- Place a clove or raw garlic and two teaspoons of mixed herbs into a blender and mix until the garlic has broken down among the herbs.
- Add the panko crumbs and stir in (don’t blend together as the crumbs will become fine – this recipe is great with coarse crumbs).
Potato Croquettes
- Clean and peel the potatoes and chop them in even sized small pieces.
- Boil until soft. Add a teaspoon of salt to the boiled water.
- Once cooked, strain and put through a ricer. Set aside to cool.
- At the same time boil the quinoa and when cooked strain. (When the quinoa grain is cooked you will notice the small grain will open up and resemble a thin curly like grain).
- Mix the cooked quinoa into the mashed potato.
- Place the potato mixture into the fridge to cool – it will be easier to shape them into croquettes if cooled.
- Once cool and firm, remove from fridge and shape the potato and quinoa into oval patties. (You can actually make them any size to suit your occasion).
- In a small bowl mix 3 tablespoons of cornflour and slowly add water to form a white liquid. This will replace your egg wash.
- Roll each croquette in the cornflour mixture.
- Then coat the croquette in the breadcrumbs.
- Fill a shallow pan with a light olive oil or rice bran oil and cook until all sides are golden brown.
- I like to serve them plain with some dipping sauce or on a bed of tomato sugo.
Frequently Asked Questions
How does adding quinoa benefit this dish, and what type of quinoa do you recommend using?
Adding quinoa not only boosts the protein content of these croquettes but also adds a pleasant texture. I recommend using tri-color quinoa for its visual appeal, but you can use any type of quinoa you prefer. Quinoa is a versatile grain that's rich in essential amino acids, making it a great addition to vegan recipes for added nutrition.
Can you provide some tips for shaping the croquettes effectively?
Shaping the croquettes can be fun and creative. Here are some tips: - **Cooling the Mixture:** Cooling the potato and quinoa mixture in the fridge makes it easier to shape the croquettes. When the mixture is firm, it's less likely to fall apart during the shaping process. - **Oval Patties:** While the recipe suggests shaping them into oval patties, you can get creative and make them any size or shape you like, depending on the occasion. Larger patties work well for lunch or dinner, while small, mini croquettes are great for snacks. - **Cornflour Mixture:** The cornflour mixture serves as a vegan replacement for an egg wash and helps the breadcrumbs adhere to the croquettes. Ensure each croquette is thoroughly coated in the cornflour mixture before rolling it in breadcrumbs.
What type of dipping sauce or accompaniment do you recommend serving with these croquettes?
These potato quinoa croquettes are versatile and can be paired with various dipping sauces or accompaniments. Here are some ideas: - **Tomato Sugo:** As mentioned in the recipe, serving them on a bed of tomato sugo is a fantastic choice. The savory tomato sauce complements the crispy croquettes beautifully. - **Vegan Aioli:** A creamy vegan aioli made with garlic and plant-based mayonnaise can add a rich, savory flavor. - **Tahini Dressing:** A tahini-based dressing with lemon juice, garlic, and a touch of water can provide a nutty and tangy contrast. Feel free to experiment with different sauces to suit your taste preferences.
Can these croquettes be prepared in advance and frozen for later use?
Yes, these croquettes can be prepared in advance and frozen for later enjoyment. After shaping them and coating them in breadcrumbs, place them on a baking sheet and freeze until they're firm. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. When you're ready to enjoy them, you can fry them directly from frozen; just extend the cooking time slightly to ensure they're heated through and golden brown.
