quinoa “croquettes” with spicy cabbage-avocado slaw

deliciously crunchy quinoa potato patties (croquettes):

Image 3

the other day i came across the picture of a crunchy quinoa patty that really made my mouth water. the image did not come with directions (no recipe attached), but stuck in my mind long enough to inspire the “reproduction” of these golden patties the way i imagine they would or should taste. let me start by saying that quinoa is a staple ingredient in my kitchen. i really like the taste and texture and use it often, mostly in the form of a quinoa taboule (on a weekly basis) or in my soups and salads. i like the way these tiny little dry dots become clear chewy discs (within minutes of cooking) that add a hint of texture and a subtle earthy flavor to my dishes. as an added bonus, quinoa (which is considered a superfood) is really really good for you (or so they say)-which makes it easier to justify eating a crunchy (pan fried, no less…albeit in avocado oil) “croquette” or two. or three…ok, i may have had four. i couldn’t help myself…they were that good. and much easier to make than it seems by looking at them (pretty golden little things)! you can either play with and adjust the seasonings to please your palate, or follow this recipe and try mine:

quinoa and potato patties for 4-6:

quinoa potato patties

  • 1 medium golden potato, cooked, peeled, and grated
  • about 1 cup (or slightly less) quinoa, toasted in a small saucepan for a minute or two, then cooked in 1 and 1/2 cups of water with a touch of salt until tender (and water is absorbed)-drain any excess water
  • 1 small shallot, finely minced
  • sea salt & freshly ground pepper (to taste)
  • 1-2 tsp smoked (spanish) paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 organic egg
  • 2-3 tbs avocado (or olive) oil

combine all the ingredients above in a bowl to create a paste. with your hands form small balls, then flatten them lightly, making sure the edges are smooth (use your fingers to smooth them) and fry in a small skillet (with heated oil) for about 3-4 minutes on each side (flip them carefully so they don’t fall apart) or until golden brown. drain on a plate lined with paper towels. serve warm with:

spicy avocado and cabbage “slaw”

avocado cole slaw

  • 1/2 cup thinly sliced organic cabbage
  • small bunch organic cilantro, chopped
  • 1/2 (or less) jalapeño pepper, finely minced
  • 1 small tomato, finely chopped
  • 1 ripe avocado, finely cubed
  • 1 lime, juiced (adjust amount to taste)
  • 1/2-1 tsp organic (olive oil) mayonnaise
  • sea salt (to taste)


(Visited 73 times, 1 visits today)

2 Comments on “quinoa “croquettes” with spicy cabbage-avocado slaw

  1. FYI: Didn’t have golden potatoe, so I made it with sweet potatoe. Turned out VERY nice. Spiicey wih a touch of sweetness; naughty & nice at the same time :-)

  2. Pingback: easing into spring: minty fresh taboule and a green bean salad with blood oranges | Cooking Minette

Leave a Reply

Your email address will not be published. Required fields are marked *