crispy crunchy quinoa "croquettes" with spicy cabbage-avocado slaw

the other day i came across the picture of a crunchy quinoa patty that really made my mouth water. the image did not have a recipe attached, but stuck in my mind long enough to inspire the creation of these golden quinoa patties the way I imagined they might/should taste. let me start by saying that quinoa is a staple in my pantry- i really like the taste and texture and use it often, mostly in the form of a quinoa taboule (on a weekly basis) or simply added to my soups and salads. i like the way these tiny little dry dots become clear chewy discs within minutes of cooking and add a hint of texture and a subtle earthy flavor to my dishes. as an added bonus, quinoa, which is considered a superfood and supposedly very good for you-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. 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 or "croquettes"

avocado cole slaw

• 1 medium yellow 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"

• 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)

FRYING QUINOA PATTIES