Quinoa croquettes are a Peruvian snack made by mixing leftover cooked quinoa from the day before with egg and white cheese, then pan-frying it. The whole grain's own crisp crust holds a soft, cheesy centre together. If you already have leftover cooked quinoa on hand, the mixture comes together in minutes.
Mix the cooked quinoa with the egg, crumbled white cheese, onion, coriander, flour, salt and pepper in a bowl.
Shape the mixture into palm-sized flat patties.
Heat the olive oil in a pan and fry the patties until golden on both sides.
Drain the croquettes on paper towels and serve hot.
Make sure the oil is truly hot before adding the croquettes; in lukewarm oil they fall apart and soak up too much fat. Allergens: contains egg and milk and dairy (white cheese).
Swapping the white cheese for the same amount of grated kaşar gives the centre a runnier, saltier result.
Admin DadaGastro · verified in test kitchenElimde 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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