Crunchy Quinoa Croquettes

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Makes about 12, for 4-6 servings.

1 cup quinoa
2 cups water or broth
3/4 cup roasted red peppers
1/2 can garbanzo beans, drained and rinsed
1/2 tomato, chopped
1/2 small onion, grated
large handful of fresh basil leaves
large handful of fresh parsley leaves
big shake garlic powder
1 egg, beaten
1/2 cup dry whole wheat bread crumbs
1/4 cup ground flax seed (flax meal)
salt, pepper and red pepper flakes to taste
1 cup panko (Japanese bread crumbs), for breading
olive oil, for frying

optional accompaniments:
chopped avocado, or guacamole,
salsa
sour cream
marinara

Cook the quinoa in the water or broth according to package directions. When tender, fluff with a fork and let cool, stirring occasionally.

Put the peppers, garbanzo beans, tomato, onion, basil, parsley, and garlic powder in the bowl of a food processor and pulse until finely chopped and well combined. The pieces should be about the size of the quinoa grains. Transfer the vegetable/bean mixture to a large bowl, and add the cooled quinoa and beaten egg, whole wheat bread crumbs and ground flax seed. Taste and adjust seasoning.

Set a large non-stick skillet over medium heat and drizzle in 2 teaspoons olive oil.

Line a large baking tray with waxed paper. You are going to shape 6 croquettes, evenly spaced in 2 rows of 3. Place approx. 1 Tablespoon of panko down in each of the 6 spaces where you will place the croquette. Using a 1/2 cup ice cream scoop, place one scoop of the mixture on each spot of Panko. Using your fingers, flatten the mixture until it is about three inches in diameter and about 3/4″ thick. Top each croquette with another Tablespoon of panko and press in lightly. If they are too loose and you’re afraid they’re going to fall apart you can refrigerate them for 10-20 minutes or so at this point.

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When you’re ready to fry, pick up the edge of the waxed paper and use it to turn a croquette out into your hand, then place the croquette carefully in the hot oil. Repeat with the remaining croquettes, keeping them in a single layer in the skillet. Fry until golden brown on the bottom, about 5 minutes, then turn and brown the other side. Remove to a clean baking sheet and set in a warm oven.  Using a paper towel, the swipe away any errant panko, then put the pan back on the stove, add 2 teaspoons more oil, and let it heat up before you add the 2nd round of croquettes.

Serve hot, with optional accompaniments if you like.  Notice I do not say “toppings” because I would hate for anything to sog up that lovely crunch!

Reheat any leftover croquettes on a baking sheet in an oven or toaster oven at about 300 degrees F until sizzling.

 

 

 

 

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Published in: on July 7, 2014 at 5:31 pm  Leave a Comment  

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