These meatless quinoa and potato croquettes are delicious served with coleslaw and topped with dollops of salsa and sour cream. If you can't find panko, use fresh breadcrumbs instead.
1 (10-ounce) baking potato
2 cups water
1 cup uncooked quinoa, rinsed
1/2 teaspoon salt
4 teaspoons vegetable oil, divided
1/2 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup 1% low-fat cottage cheese, drained
3 tablespoons grated extra-sharp cheddar cheese
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
How to Make It
Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.
Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions, cilantro, and jalapeño; sauté 1 minute. Add cumin, oregano, black pepper, and garlic; sauté 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.
Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.
Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.
This might have received 5 stars but the prep instructions get a few demerits. Pre-cooking the garlic and cilantro only removed flavor and seemed unnecessary given that the entire mixture was to be cooked again. I "mashed" the potato in a food processor and pulsed in the rest of the ingredients except the quinoa and cheese (almost forgot) adding the potato mixture to the quinoa and stirring by hand. I omitted the jalapeno and used jack instead of cheddar as this was all I had. I had to use more than 4 tsp. oil, and the patties needed several minutes on each side to cook. I did end up with 13 generously-sized patties, however. I served this with Kidney Bean, Corn and Pomegranate Salad. I would make these again but next time use cheddar and throw everything (but the quinoa - not enough room) into the food processor.
Fabulous and fast weeknight meal! Evan my husband, who HAS to have meat at every meal, was satisfied with this dish. Served with Chipotle Coleslaw: bag of broccoli slaw mix with some cilantro and dressing made with 1/3 c mayo, juice of a lime, 2 tsp honey, 1/4 tsp cumin, and 1/4 tsp chipotle powder. Leftovers the next day were yummy as well!
These were time consuming, but oh so worth it! So delicious and easy to make. I topped them with drained (to thicken) non-fat yogurt (you could use greek yogurt too) and fresh diced tomato, perfect fresh and healthy topping to complement the starchy, crunchy flavor and texture. This would be a great make-ahead for company. Agree that you definitely need more oil. I will make these again and again. Nuuuuuuuuum num.
I doubled this recipe, added extra cottage cheese and cheddar, and cut back on the quinoa by just a little (I was short and did not wish to go to the store). Other than that, I followed the directions exactly. They turned out great! My family, that is a tad picky and somewhat opposed to vegetarian meals, told me more than once that they really enjoyed them. They were a little delicate after chilling but still workable and they held together. My only complaint is that they are a bit time consuming to make, but they will be in the regular line-up for dinner from now on.
A great light vegetarian main dish. My husband and I really liked this recipe, but unfortunately, it tasted too much like quinoa (despite the savory additions) for the kids, who aren't fond of its flavor. I omitted the jalepeno and substituted plain yogurt for the cottage cheese and leeks (what I had on hand) for the green onions and regular bread crumbs for the panko. I also omitted the 10 minutes of chilling before cooking, and they held together in the pan just fine. I loved the crunchy outside's contrast with the soft center, and the seasonings were really nicely balanced. I served with roasted cauliflower and a green salad.
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