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Potato Quinoa Croquettes with Apple Chutney

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 6 cups potato, cut into 1 inch chunks
  • 3 cups leeks, chopped
  • 1 1/2 cups celery, chopped
  • 1/4 cup Dijon mustard
  • 1 tsp garlc, minced
  • 1/2 cup fresh minced tarragon
  • 1/4 cup fresh minced parsley
  • 1/4 cup chives, minced
  • 2 cups cooked quinoa
  • 3/4 cup cooked black beans
  • zest of 1 lemon
  • salt and pepper
  • Olive oil forsaute
  • Chutney
  • 1 Tbls mustard seed
  • 1 Tbls cumin seeds
  • 12 cups peeled apples, diced
  • 1/3 cup grated ginger
  • 1/2 cup sugar
  • 1 tsp tumeric
  • 7 cloves
  • 2 cinnamon sticks
  • Bay Leaf
  • salt
  • 2 Tbls lemon juice
  • 1/2 cup apple juice
  • vegetable oil

Details

Adapted from google.com

Preparation

Step 1

Cook potatoes in salted water until soft. Drain and set aside. Saute leeks in olive oil for 2 minutes. Add celery and saute for 2 more minutes. Add mustard and garlic and continue to cook 10-12 minutes on medium heat. lightly mash potatoes and combine with remainder of ingredients.
Form into 2 ounce patties and lightly brown on both sides in oil.
Chutney
Coat pan in oil and warm over medium heat. Add mustard seeds. When they begin to pop, add cumin seeds until lightly browned. Add remaining ingredients. Mix well and simmer until apples are soft.

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