Quinoa, Kale & Cheese Croquettes

Quinoa_Kale_and_cheese_Croquettes

It has been an eventful week! Thank goodness we had the extra day of rest due to the Labor Day. Although, I could use a few extra hours in my day, I always try to make time to prepare something new for my family {even though Matthew could eat chicken nuggets and mac and cheese every day of his life} and practice my most recent passion: Photography. I confess that I am a complete novice… but I’m really enjoying it!!

And they seem to enjoy the time when mommy cooks as well… Aren’t they the cutest helpers ever?

Kid cooking-8

This recipe begins with one of my favorite ingredients: Potatoes.

Like Matthew with chicken nuggets, I could eat potatoes in whatever form every day!

To start take 5 medium potatoes, wash, peel and cut them into pieces. Cook, in a pot at medium heat, with enough water and a teaspoon of salt until soft.

Quino_Kale_Croquettes-1

This is how your mixture will look after you incorporate all the ingredients.

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Shape your croquettes in any form you want. In this occasion, I decided to make cylindrical croquettes so it’d be easier to put the piece of cheese in the center.

Quino_Kale_Croquettes-3 After refrigerate them for two hours they has a firmer consistency and it’d be easier to dip them into the egg and bread crumbs.

Croquettes Fry them until golden brown and enjoy… They are delicious!!

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5.0 from 3 reviews
Quinoa, Kale & Cheese Croquettes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients:
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cups fresh kale, finely chopped
  • 1 cup cooked quinoa
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoons ground cumin
  • 1/8 teaspoon black pepper (a pinch)
  • 5 medium potatoes, boiled, peeled and mashed
  • 3 Mozzarella strings, cut into three
  • 2 cups corn oil for frying
  • 1 egg, beaten
  • 1 cup bread crumbs
Directions:
  1. Heat one tablespoon oil on medium heat in a frying pan. Add onion and garlic and sauté until soft. Add kale and cook for 5 minutes or until wilt slightly. Remove from heat and put it into a large bowl.
  2. Add quinoa, parmesan, cumin, black pepper to the garlic and kale and mix well. Toss in the potatoes and mix thoroughly. Let it cool slightly.
  3. Divide the mixture into 9 equal portions.
  4. Take a portion of mixture and shape by hand into ball and then flatten carefully. Place a piece of mozzarella in the center and mold the potato mixture into a log shape, folding the sides to enclose the filling. Place the croqueta on a large platter and repeat the process until all of the croquetas have been formed. Cover the platter with plastic wrap and refrigerate for 2 hours.
  5. Fill a large, heavy bottom pot with oil (about 2 inches). Heat until the oil reaches 300ºF.
  6. Dip in the beaten egg, then roll through bread crumbs.
  7. Fry each croquette for about 4 minutes, flipping gently till done on both sides. Do not overcrowd the pot.
  8. Serve hot with Spicy Cilantro Lime Mayonnaise.

 

 

Comments

  1. These look awesome!

  2. I love your photos and they are the cutest helpers ever. :) This sounds like such a great recipe and I’m excited to try it.

  3. Oh my goodness! Those look absolutely amazing!! Talk about a delicious way to enjoy a “cheese stick”! Yum! I have to try this!!

  4. Mayito Castillo says:

    Que fotos tan hermosas.Si no es por esa ayuda de los baby no quedarian tan ricas esas croketas.
    Copie la receta me gusto mucho! Gracias!

  5. Yum!!! That looks so good and definitely something my family would enjoy.

  6. These look absolutely scrumptious! My mouth is watering just from looking at the pictures!

  7. These look amazing and since I’m totally in love with quinoa and kale right now, they are perfect for me! I think I’ll attempt them this afternoon!

  8. Looks yummy! And it looks easy enough for me (who’s not too good in the kitchen) to make!

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