Imagine a crispy, golden-brown exterior giving way to a soft, spicy interior that dances on your taste buds - that's exactly what these quinoa and potato croquettes deliver! Perfect for adventurous home cooks looking to transform humble ingredients into a restaurant-worthy appetizer or main dish, these croquettes are about to become your new obsession. Whether you're a quinoa enthusiast or just looking to spice up your meal rotation, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 2 medium potatoes
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Peel and dice potatoes into small cubes. Boil in salted water for 10-12 minutes until tender but not mushy. Drain and let cool slightly.
- In a large mixing bowl, combine cooked quinoa, boiled potatoes, breadcrumbs, beaten egg, chili powder, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Using clean hands, form the mixture into oval-shaped croquettes approximately 2 inches long and 1 inch wide.
- Heat a large skillet with olive oil over medium-high heat. Ensure oil is hot but not smoking.
- Carefully place croquettes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove croquettes and place on a paper towel-lined plate to absorb excess oil.
- Let cool for 2-3 minutes before serving. Optional: Serve with a yogurt-based dipping sauce or fresh salsa.
Tips
- Moisture Matters: Ensure your potatoes are well-drained and not too wet to help the croquettes hold their shape.
- Binding Technique: If the mixture seems too loose, add an extra tablespoon of breadcrumbs to improve cohesion.
- Oil Temperature: Use a medium-high heat and test the oil by dropping a breadcrumb - it should sizzle immediately but not burn.
- Don't Overcrowd: Fry croquettes in batches to maintain consistent oil temperature and ensure even browning.
- Make Ahead Friendly: You can prepare the croquette mixture in advance and refrigerate for up to 24 hours before cooking.
- Crispy Coating Option: For extra crunch, roll the formed croquettes in additional breadcrumbs before frying.
- Serving Suggestion: Pair with a cool yogurt or spicy aioli to complement the chili powder's heat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 7g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 35mg
