At Lino’s, Michael’s family owned restaurant, we would make cheese croquettes around the holidays. It would take almost the entire day to make hundreds of these, but it was always rewarding to be able to eat a few. If you’ve never had a homemade croquette, I suggest you follow this recipe right now!
I always figured they would be difficult to make at home. Unfortunately, anything I made at the restaurant was ingrained as “difficult” in my mind. I attribute that to the fact that no one is ever going to make 50 pounds of pasta for their home kitchen, but still, everything seemed a bit harder than it actually was. With that being said, once I found this quoina croquette recipe, I knew I had to challenge myself, and was surprised at how easy they were!
Quinoa and Pea Spice Croquette (as adapted from here)
- 1 large potato, peeled, boiled, and mashed
- 1 C cooked quinoa
- 1/2 C fresh or frozen peas
- 1 T crushed red pepper (I love adding heat to food, but if you don’t, just skip this!)
- Salt, to taste
- 2 T olive oil, for frying
- Handful of spinach, for garnish
Heat 1 T oil on medium heat in a frying pan. Add garlic and peas, saute until soft (this should only take a minute). Remove from heat and set in large bowl. Add potatoes, quinoa, salt, and red pepper flakes to garlic and peas. Mix together and form into slightly flattened croquettes. (They should look like silver dollar pancakes, essentially. Add more oil to frying pan and increase heat to medium-high. When oil is hot, add a few croquettes to the pan and cook each for roughly four minutes, flipping when they turn golden brown.
Repeat with remaining croquettes. When finished, wilt a handful of spinach to garnish tops of croquettes. Enjoy!