QUINOA AND PEA SPICE CROQUETTES

By Alqualonde

Serve these with nasturtium leaves and broccoli flowers both of which are in abundance in my veggie patch at the moment. Nasturtium leaves and flowers are both edible provided they are not sprayed. The leaves are akin to watercress and have a delicate peppery flavour. They go well with spice laden canapes and sweet tomato or chili based sauces.

Ingredients

• 2 large potatoes, boiled peeled and mashed
• 1 cup cooked quinoa
• 1/2 cup fresh or frozen peas
• 1/4 cup fresh coriander leaves, chopped
• 2 teaspoons ground cumin
• 1 teaspoon garama masala
• 2 cloves of garlic, finely chopped
• salt to taste
• few tablespoons olive oil for pan frying - See more at: http://www.cookrepublic.com/recipe-archive/quinoa-and-pea-spice-croquettes/#sthash.XE66eZBI.dpuf

Details

Adapted from cookrepublic.com

Preparation

Step 1

Heat one tablespoon oil on medium heat in a frying pan. Add garlic and peas. Sauté for a minute until soft. Remove from heat and tip into a large bowl. Wipe pan clean and return to low heat.

Add the potatoes, quinoa, coriander, salt, cumin and garam masala to the garlic and peas. Mix well and form into slightly flattened oblong croquettes.

Add a tablespoon of oil in the frying pan, increase heat to medium-high. When oil is hot, add four to five croquettes to tha pan depending on the size of the pan and cook each side for about four minutes flipping gently till done on both sides.

Repeat with remaining croquettes and oil. Serve hot with salad leaves and Sriracha sauce.


My Notes

The croquettes are delicate and need to be handled gently, especially while turning them over. I like to use a butter knife to turn them over gently.

If you find mixture hard to manipulate and shape, add 1/4 cup breadcrumbs. Chilling the mixture for 20 minutes helps too.

These can also be baked with a light spray of olive oil in a pre heated oven for 10 minutes each side at 200C.
- See more at: http://www.cookrepublic.com/recipe-archive/quinoa-and-pea-spice-croquettes/#sthash.XE66eZBI.dpuf