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Quinoa and Potato Croquettes

Photo: Karry Hosford
Yield 5 servings (serving size: 2 croquettes)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 346
  • caloriesfromfat 23 %
  • fat 8.9 g
  • satfat 1.9 g
  • monofat 1.8 g
  • polyfat 3.1 g
  • protein 13 g
  • carbohydrate 53.6 g
  • fiber 4.1 g
  • cholesterol 48 mg
  • iron 3.8 mg
  • sodium 450 mg
  • calcium 85 mg

How to Make It

  1. 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.

  2. Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.

  3. 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.

  4. Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.

  5. 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.