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.

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