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Crispy pumpkin and quinoa croquettes
Crispy pumpkin and quinoa croquettes
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Irresistibly crispy vegetarian croquettes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 45g (1/4 cup) currants
  • 100g (1/2 cup) tri coloured quinoa, rinsed
  • 250ml (1 cup) water
  • 470g potato
  • 250g butternut pumpkin, peeled, chopped
  • 75g (1/2 cup) plain flour, plus 2 tbsp extra
  • 50g (1 cup) panko breadcrumbs
  • 2 eggs, lightly whisked
  • 75g low-fat feta, crumbled
  • 125.00 ml fresh coriander, chopped, plus extra, to serve
  • Grape seed oil, to shallow fry
  • Tomato relish, to serve
  • Lemon wedges, to serve
  • Salad leaves, to serve
Instructions:
  • In a saucepan, gently heat oil before adding onion, garlic, and cumin. Sauté for 3 minutes until softened. Add currants and cook for 1 more minute. Mix in quinoa and water, and bring to a simmer. Cook for 14 minutes, stirring occasionally, until quinoa is tender and liquid is absorbed. Allow to cool before serving.
  • Boil potatoes and pumpkins in salted boiling water for 15-17 minutes until tender. Drain thoroughly and return to the pan. Cook over low heat for 1 minute until excess water evaporates. Mash, transfer to a bowl, and cool for 10 minutes.
  • Set up a breading station with three components: flour on one plate, breadcrumbs on another, and beaten egg in a shallow bowl.
  • Mix together the quinoa mixture, pumpkin mixture, feta, coriander, and extra flour in a bowl. Season generously. Form into twelve 10-12cm croquettes. Coat each croquette in flour, then egg, and finally breadcrumbs before transferring to a lined tray.
  • Pour oil into a frying pan so it reaches 2cm up the side. Heat over medium-low heat. Cook croquettes in 3 batches, turning occasionally, for 4 minutes until crispy. Drain on paper towel. Serve with relish, lemon wedges, coriander, and salad.

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