I Eat Plants: Quinoa and Sweet Potato Croquettes

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Technically, these are not croquettes as they are not breaded, but you could certainly add that step if you wish.  I think these are great as they are.  These quinoa croquettes can be served as is, with gravy, vegan sour cream, or whatever sauce you’re making!  You can add seasonings to make these work with whatever flavors you are working with.  Try cilantro instead of parsley and serve with salsa, or add garlic and onion and serve with marinara.  The sky is the limit!

Recipe note: your eyes are not fooling you- these are not bright orange.  I used sweet potatoes rather than yams; if you want the bright orange color of yams, they would substitute easily.

I Eat Plants: Quina and Sweet Potato Croquettes

I Eat Plants: Quina and Sweet Potato Croquettes

Ingredients

  • 1.5 cups cooked red quinoa
  • 1 cup roasted sweet potato
  • 2 tbs minced parsley
  • 1 tsp salt
  • canola or other mild tasting oil for frying

Instructions

  1. Combine all the ingredients except oil in a bowl and mix together with your hands.
  2. Heat oil on medium to medium high.
  3. Form mixture into patties, and add to the oil when it is hot, working in batches.
  4. Cook 3-4 minutes on each side, until golden.
  5. Remove from pan and drain on paper towels; completed patties can be kept warm in the oven at 200F if desired.
http://food.lohudblogs.com/2014/10/30/i-eat-plants-quinoa-and-sweet-potato-croquettes/

 

Ingredients

1.5 cups cooked red quinoa

1 cup roasted sweet potato

2 tbs minced parsley

1 tsp salt

canola or other mild tasting oil for frying

 

Directions

1. Combine all the ingredients except oil in a bowl and mix together with your hands.
2. Heat oil on medium to medium high.
3. Form mixture into patties, and add to the oil when it is hot, working in batches.
4. Cook 3-4 minutes on each side, until golden.
5. Remove from pan and drain on paper towels; completed patties can be kept warm in the oven at 200F if desired.

 

 

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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