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.
Quinoa and Potato Croquettes
Photo: Karry Hosford
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Amount per serving
- Calories: 346
- Calories from fat: 23%
- Fat: 8.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 3.1g
- Protein: 13g
- Carbohydrate: 53.6g
- Fiber: 4.1g
- Cholesterol: 48mg
- Iron: 3.8mg
- Sodium: 450mg
- Calcium: 85mg
- 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)
- 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.
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