Baked Quinoa Croquettes
Quinoa, although less known, this super grain is making a definite way into our lives, rightly so if you ask me. Packed with all the eight essential amino acids (and thereby a complete protein), fiber, magnesium, phosphorous and iron, quinoa has made its way for sure into my kitchen.
Nearly every meal of ours entails either rice or wheat, our habitual grains. I am aware that to bring in quinoa can be tricky especially with picky toddlers!
When Vidya Srinivasan, from Traditionally Modern Food, asked me for a toddler-friendly guest post on her blog, I could not refuse; not because I find it hard to say ‘No’ to anyone, but because being such a professional, enthusiastic blogger, lovely and a thoughtful person that she is, I simply could not bring myself to say no. It was a pleasure to write for her. I feel this has opened up another channel to know Vidya and her wonderful blog better. Do visit her blog for numerous delicious, healthy recipes.
I decided this would be another opportunity to bring in quinoa and make it toddler-friendly!
An eye-catching finger food presented to hungry kids after school is sure to entice them to dig in. As anticipated, the array of Baked Quinoa Croquettes sitting at the table with some ketchup, drew my kids to it. They simply grabbed one each, dug into the dip and ‘puff’ it was gone.
These are baked, however, can be deep-fried too, make sure you rest them for 10-15 minutes after the cornflour, breadcrumb coating, then deep-fry.
cooked quinoa – 1/2 cup
cooked mashed or cooked grated potato – 3/4 cup
paneer – 1/4 cup (Indian cottage cheese)
finely chopped onion – 1/2 cup
finely chopped green bell pepper – 1/4 cup
garlic – 1 clove chopped fine
ginger – 1 tsp grated fine
fresh mint leaves – 6-8 roughly chopped
fresh coriander chopped fine – 2 tbsp
raisins, roughly chopped cashews – couple of tbsp as stuffing (optional)
salt and pepper to taste
lemon juice – 2 tsp (or to taste)
corn slurry prepared using a tbsp of corn flour mixed in 1 tbsp of water
bread crumbs prepared using brown bread powdered in a blender
olive oil – few tsp to drizzle over and to grease the tray
- cooked quinoa - ½ cup
- cooked mashed or cooked grated potato - ¾ cup
- paneer - ¼ cup (Indian cottage cheese)
- finely chopped onion - ½ cup
- finely chopped green bell pepper - ¼ cup
- garlic - 1 clove chopped fine
- ginger - 1 tsp grated fine
- raisins, roughly chopped cashews - couple of tbsp as stuffing (optional)
- fresh mint leaves - 6-8 leaves roughly chopped
- fresh coriander chopped fine - 2 tbsp
- salt and pepper to taste
- lemon juice - 2 tsp (or to taste)
- corn slurry prepared using a tbsp of corn flour mixed with1 tbsp of water
- bread crumbs prepared using brown bread powdered in a blender
- olive oil - few tsp to drizzle over and to grease the tray
- first cook quinoa as per the instructions on the pack.
- add this ½ cup of cooked quinoa to a bowl, add the rest of the ingredients.
- mix everything well. it should come together nicely like a dough.
- now take small portions of the mixture of the size of a golf ball.
- flatten it on your palm using your fingers.
- place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all over the stuffing. make a ball shaped croquette.
- now, dip this in cornflour slurry, then roll it over bread crumbs to cover all over. pat gently all over to allow bread crumbs to stick well.
- place this on a plate or tray. repeat the same with the rest of the mixture.
- pre-heat the oven to 190 deg C.
- allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. this will ensure that the balls do not open up when deep-fried. it retains its shape well too when baked.
- now drizzle over or brush gently some olive oil over each of the balls.
- place them on a lined, greased baking tray.
- bake them for 22-25 min or until nicely browned up.
- serve with ketchup.
If preferred the cornflour slurry can also be seasoned with salt and pepper powder.
The finer you chop the vegetables, the easier it will be to prepare balls.
Use tofu instead of paneer (Indian cottage cheese) for vegan version. For Gluten-free version, use glutenfree bread crumbs to coat.
Stuffing with raisins, nuts is optional.A small block of cheese can also be used as stuffing instead.
if stuffing is not preferred, make smaller balls.
Keep an eye on the bake.
Allow it to cool slightly before you attempt to remove from the tray. Use a flat plastic ladle to gently dislodge it from the tray.