Quinoa & Pea Spiced Croquettes

In the quest for snacks, I've decided to get a little creative. I'm tired of humus and vegetables, fruit or whatever I usually snack on. If these croquettes were a little more gluey, they'd be easy treats to pack. Add a little Sriracha and/or sour cream to them for some extra kick.

The original recipe did not include an egg, but I added it part way through my patty making process because I needed a binding agent. I'm not sure how the original chef made it happen without one. If you don't feel like making these into patties, this also acts as a nice hash. Grill a little fish or meat of your choosing and serve it on top.

Adapted from: http://www.cookrepublic.com/

Serves 4

Ingredients

• 2 russet potatoes, peeled, chopped and mashed

• 1 cup quinoa, cooked

• 1/2 cup peas fresh or frozen

• 1/4 cup cilantro, chopped

• 1 egg

• 2 t ground cumin

• 1 t garam masala

• 2 cloves garlic, finely chopped

• salt and pepper to taste

• olive oil for frying

Method

Heat a tablespoon of olive oil in a frying pan. Add the garlic and saute for a minute and then add the peas, mixing well with the garlic and oil. Pour the pea mixture into a bowl and wipe the pan clean with a paper towel and return to low heat. 

Add the potatoes, quinoa, cilantro, cumin, garam masala and salt to the peas and mix well. Form the mix into little patties or croquettes and set aside.

Pour about two tablespoons of oil in the fry pan and bring the heat up to medium-high. Once the oil is hot, place about four of the croquettes in the pan and cook each side for about four minutes, flipping gently as needed. Repeat with the remaining croquettes and serve warm with Sriracha sauce and a little sour cream.