QUINOA AND PEA SPICE CROQUETTES

Name: QUINOA AND PEA SPICE CROQUETTES
Ingredients: 3 med-large potatoes, approximately 600-650g, boiled peeled and mashed; 1 cup cooked quinoa; 1/2 cup fresh or frozen peas; 2 cloves of garlic, minced; 1 teaspoon grated ginger; 1/4 cup fresh coriander leaves, chopped; 2 teaspoons ground cumin; 1 teaspoon garam masala; 1/4 teaspoon chilli flakes; salt to taste; 1/3 cup gluten-free, or regular dried breadcrumbs or panko (optional); few tablespoons olive oil for pan-frying

www.cookrepublic.com

Your recipes

Servings: 12

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat one tablespoon oil on medium heat in a frying pan. Add garlic, ginger 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.

Step 2

Add the potatoes, quinoa, coriander, salt, cumin, garam masala and chilli to the garlic and peas. Mix well and form into slightly flattened oblong croquettes. If you feel the croquettes are too soft, add the breadcrumbs to help with the binding.

Step 3

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

Step 4

Repeat with remaining croquettes and oil. Serve hot with salad leaves and Sriracha sauce or a nice green chutney.

Top similar recipes

Curated for you