Quinoa and Potato Croquettes

Quinoa and Potato Croquettes (Adapted from CL) 1 medium russet potato 2 cups water 1 cup dry quinoa, rinsed 1/2 teaspoon salt 4 teaspoons vegetable oil, divided 1/2 cup thinly sliced green onions 1/3 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped 1 teaspoon cumin 1/2 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced 1/2 cup cottage cheese, drained 3 tablespoons shredded sharp cheddar 1 large egg, lightly beaten 1 cup panko breadcrumbs Use a fork to pierce the potato several times - place in the microwave and cook until tender, checking for tenderness and turning every couple minutes. It should be ready in 5-10 minutes. Place potato in a clean towel and let stand for 5 minutes. Peel and place potato in a medium bowl - mash with a fork. In a medium saucepan, add water and bring to a boil. Stir in quinoa and salt - cook 15 minutes , then drain any remaining water. In a large skillet, heat 1 teaspoon oil over medium-high heat. Place the onions, cilantro and jalapeño in the skillet - cook 1 minutes. Stir in cumin, oregano, black pepper and garlic - cook until fragrant, about 1 to 2 minutes. Add the quinoa, onion mixture, cottage cheese and cheddar cheese to the mashed potato and mix well. Let stand 5 minutes to cool, then mix in the egg. Divide the mixture into 10 equal portions and shape each into a patty. Being gentle, dredge each patty into the panko breadcrumbs. Set on a baking sheet, cover and let chill in the refrigerator for 10 minutes. In a large skillet, heat 1 1/2 teaspoons oil over medium heat. Carefully move 5 patties into pan and cook until each side is golden brown - about 2-3 minutes per side. Remove and keep warm. Repeat with remaining patties and oil. Makes 5 servings of 2 Croquettes. Just found the recipe? Click here to see where we talked about it!