Quinoa and Potato Croquettes

Quinoa and Potato Croquettes
Photo by Karry Hosford

Ingredients

  • 2 garlic cloves, minced
  • ½ teaspoon dried oregano
  • ½ cup 1% low-fat cottage cheese, drained
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon ground cumin
  • 1/3 cup chopped fresh cilantro
  • ½ teaspoon salt
  • + 9 more ingredients
    • 1 large egg, lightly beaten
    • 1 (10-ounce) baking potato
    • 1 cup uncooked quinoa, rinsed
    • ½ teaspoon freshly ground black pepper
    • 1 jalapeño pepper, seeded and finely chopped
    • ½ cup thinly sliced green onions
    • 2 cups water
    • 3 tablespoons grated extra-sharp cheddar cheese
    • 4 teaspoons vegetable oil, divided

Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato. Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15...

View full recipe at My Recipes

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