These Eggless Quinoa Croquettes are crispy on the outside, soft and cheesy on the inside! They’re a perfect side dish to any meal.
Eggless Quinoa Croquettes Recipe
It has been an eventful week!Thank goodness we had the extra day to rest.
Although I could use a few extra hours in my day to do everything I need to, I always try to make time to prepare something new for my family, even though Matthew could eat chicken nuggets and mac and cheese every day of his life.
For me, it’s one more opportunity to practice my most recent passion: Food Photography. I confess that I am a complete novice… but I’m really enjoying it!!
BTW they seem to enjoy the time when mommy cooks as well… Aren’t they the cutest helpers ever?
This recipe, Eggless Quinoa Kale & Cheese Croquettes, features one of my favorite ingredients: Potatoes.
How to make Eggless Quinoa Kale & Cheese Croquettes
To start take 5 medium potatoes, wash, peel and cut them into pieces. Cook them in a pot over medium heat, with enough water and a teaspoon of salt, until fork tender.
This is how your mixture will look like after you incorporate all the ingredients.
Shape your croquettes in any form you want. On this occasion, I decided to make cylindrical croquettes so it’d be easier to put the piece of cheese in the center.
Refrigerate them for two hours, this way the coquettes will have firmer consistency and it’d be easier to dip them into the milk mixture and bread crumbs.
Fry them until golden brown and enjoy… They are delicious!!
LOOKING FOR MORE EGGLESS RECIPES?
- Slow Cooker Bacon and Ham Breakfast Potatoes
- Easy Baked Corn Croquettes
- BEST Eggless Cornbread
- More recipes…
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh kale, finely chopped
- 1 cup quinoa, cooked
- 1/2 cup parmesan cheese, grated
- 1 teaspoon ground cumin
- 1/8 teaspoon (a pinch) black pepper
- 5 medium potatoes, boiled, peeled and mashed
- 3 Mozzarella strings, cut into three
- 2 cups corn oil for frying
- 1 cup milk
- 2 tablespoons corn starch
- 1/8 teaspoon salt
- 1 cup bread crumbs or panko
- In a frying pan heat one tablespoon olive oil over medium heat. Add onion and garlic and sauté until soft. Add kale and cook for 5 minutes or until slightly wilted. Remove from heat and put the mixture into a large bowl.
- Add quinoa, parmesan, cumin, black pepper to the garlic and kale and mix well. Toss in the potatoes and mix thoroughly. Let it cool.
- Divide the mixture into 9 equal portions.
- Take a portion of mixture and shape by hand into a ball, and then flatten carefully. Place a piece of mozzarella in the center and mold the potato mixture into a log shape, folding the sides to enclose the filling. Place the croquette on a large platter and repeat the process until all of the croquettes have been formed. Cover the platter with plastic wrap and refrigerate for 2 hours.
- Fill a large, heavy-bottom pot with corn oil (about 2 inches). Heat until the oil reaches 300º F.
- Mix the milk, corn starch and salt in a bowl. Dip the croquettes into the milk mixture, then roll through bread crumbs.
- Fry each croquette for about 4 minutes, flipping gently till done on both sides. Do not overcrowd the pot.
- Serve hot with Spicy Cilantro Lime Mayonnaise.
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!