Crispy pumpkin and quinoa croquettes

Recipes / Vegetarian

These crispy vegetarian croquettes are simply irresistible.

Recipe «Crispy pumpkin and quinoa croquettes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs extra virgin olive oil, 1 small red onion, finely chopped, 2 garlic cloves, crushed, 2 tsp ground cumin, 45g currants , 100g tri coloured quinoa, rinsed, 250ml water, 2 Golden Delight potatoes, peeled, chopped , 250g butternut pumpkin, peeled, chopped, 75g plain flour, plus 2 tbs extra, 50g panko breadcrumbs, 2 eggs, lightly whisked, 75g low-fat feta, crumbled, 1/2 cup fresh coriander, chopped, plus extra, to serve, Grape seed oil, to shallow fry, Tomato relish, lemon wedges and salad leaves, to serve.

Ingredients:

  • 1 tbs extra virgin olive oil 
  • 1 small red onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 tsp ground cumin 
  • 45g currants 
  • 100g tri coloured quinoa, rinsed 
  • 250ml water 
  • 2 Golden Delight potatoes, peeled, chopped 
  • 250g butternut pumpkin, peeled, chopped 
  • 75g plain flour, plus 2 tbs extra 
  • 50g panko breadcrumbs 
  • 2 eggs, lightly whisked 
  • 75g low-fat feta, crumbled 
  • 1/2 cup fresh coriander, chopped, plus extra, to serve 
  • Grape seed oil, to shallow fry 
  • Tomato relish, lemon wedges and salad leaves, to serve 

Instructions

  1. Heat oil in a saucepan over low heat. Add onion, garlic and cumin. Cook, stirring, for 3 minutes until soft. Stir in currants for 1 minutes. Stir in quinoa and water. Bring to a simmer. Simmer, stirring occasionally, for 14 minutes until liquid is absorbed and quinoa is tender. Cool.
  2. Boil potato and pumpkin in a saucepan of boiling salted water for 15-17 minutes until tender. Drain well. Return to pan. Cook, shaking pan, over low heat for 1 minute until excess water evaporates. Mash. Transfer to a bowl. Cool for 10 minutes.
  3. Place flour and breadcrumbs on separate plates. Place egg in a shallow bowl.
  4. Combine quinoa mixture, pumpkin mixture, feta, coriander and extra flour in a bowl. Season well. Shape into twelve 10-12cm croquettes. Dip in flour, then egg, then breadcrumbs. Transfer to lined tray.
  5. Add oil to a frying pan to come 2cm up side. Heat over medium-low heat. Cook croquettes, in 3 batches, turning, for 4 minutes until crisp. Drain on paper towel. Serve with relish, lemon wedges, coriander and salad.