This is an inspiration from a friend who cooked “Quinoa pancakes”. I combined that recipe with my Japanese Korokke. This recipe is complete: You have your proteins through quinoa and broccoli, you have your veggies, an egg, potatoes and beautiful flavors. My family loved this recipe. I served with salad and calypso sauce. Here are the ingredients:
1/4 cup quinoa
1 cup vegetable stock with 1 cup water
1 egg yolk
1/4 cup bread crumbs for the mix and…
1 cup bread crumbs to roll the croquettes in before cooking, frying in the pan.
1 small broccoli
1/4 cup shredded cheese
salt, pepper, sweet paprika ( I used La Chinata, Pimentón de la Vera)
1/6 tsp curry
1/6 cup milk
1/2 tsp Worcestershiresauce
1. wash quinoa in cold water. Boil vegetable stock and water and add quinoa. Cook for 15 minutes or until done. Meanwhile boil potatoes (peeled and cut in cubes) and then boil broccoli in a different pan for about 5 minutes.
2. smash the potatoes, chop broccoli and mix all the ingredients. Mix with a wooden spatula.
3. form with an ice cream scoop, little balls and form your croquettes, then place them in bread crumbs. Soon after place the croquettes in hot oil and start browning the sides. Brown them in medium, high, watch that your croquettes do not burn.
4. The key to this recipe is to be patient and delicate, so that your croquettes turn out pretty.
Healthy and worth all the work.
Susana @ Delicioso y Divertido