Kinoa Kroket is a Peruvian-style snack made by mixing cooked leftover quinoa with egg and white cheese, then pan-frying it. The quinoa develops a characteristic crisp exterior, while the cheese gives the center a hearty texture. If you have cooked quinoa left over, the mixture takes only a few minutes to prepare.
In a bowl, thoroughly mix the cooked quinoa with the egg, crumbled white cheese, onion, cilantro, flour, salt, and black pepper.
Shape the mixture into flat patties about the size of your palm.
Heat the olive oil in a pan and fry the patties until golden on both sides.
Transfer the croquettes to paper towels to drain off excess oil, then serve hot.
Make sure the oil is hot before adding the croquettes; in lukewarm oil, they may fall apart and absorb oil. Allergens: contains egg and milk from the white cheese. For an additional allergen check, review the flour package for its gluten declaration; contents may vary by product.
Elimde artan kinoa olmadığında sıfırdan pişirsem toplam süre ne kadar uzar diye merak ediyorum, bir de ıslak kinoayla harcı yapmak kroketlerin dağılmasına yol açar mı acaba?
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