Tonight’s dinner is brought to you by the letter P & Q – yummy potato and quinoa croquettes inspired by a quick snack at the Agave Organic Food Truck.
They are a tiny bit fiddly but if you make a batch like this then there will be lots of yummy leftovers for tomorrow’s lunch. Leftovers are valued higher than gold in my house so it pays to over cater ! I should have been an army cook, there is always enough to feed the masses when I get in the kitchen. We had this yummy dinner tonight with a spinach and sorrel salad from our garden.
They may be a little bit sinful but what is life without good food, shared with the people you love…..
Makes about 25 croquettes
1 x 400g can diced tomatoes
1 cup stock
1 tablespoon of brown sugar
1 teaspoon salt
Place all in saucepan and simmer till thickened.
1 kg potato – you can substitute in some sweet potato for a lower GI version
1 cup white royal quinoa
6 spring onions
Salt and Pepper
1 1/2 C breadcrumbs or cornmeal
Boil potatoes till tender and mash. Allow to cool a little to make it easier to handle.
Cook quinoa by placing in a saucepan with 3 cups of water and bringing to the boil. Reduce heat and simmer with lid on for 15 minutes. There should be no liquid left but if there is drain before adding to potatoes.
Add chopped spring onions and season generously with salt and pepper.
Form into croquettes and roll in cornmeal or breadcrumbs. Shallow fry till golden and place in oven to keep warm.
1/2 cup good quality mayonnaise
1/2 cup sour cream
2 tablespoons dijon mustard