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.