• Kris

Quinoa and veggie croquettes with curried ketchup

Updated: Oct 9, 2020

Made with carrot, mushroom and quinoa. Served with an embellished ketchup. This crispy, yummy appetizer is perfect for the game nights. Vegan, gluten free.

You know, I have noticed that whenever I write free-flowing, I always tend to talk about nature! Once upon a time, an eminent writer who acted a little bit like a mentor to me, said it’s cliché to talk about nature! It’s old school and unimaginative.... he said. Well, he must be right. A famous writer and everything after all, you know? But my simple mind could never quite figure, how can you talk spontaneous and avoid talking about nature!

How can I not mention the beautiful fall that is here now? How can I not talk about the vibrant red -yellow and orange leaves that make the trees look like they're made of jewels? How can I ignore the cool, crisp air that dries out all the maudlin thoughts from inside your heart? How can I forget how eclectic and fashionable the earth looks in this jacket of many colors? The fragrance of warm spices, newborn hay, bright sunflowers, fresh pumpkins …. how on earth can I neglect all these beautiful existences that are the pulsations of life?

Yeah, maybe I am stuck at the old school cliched shack alright, but it’s fall y’all! The most gorgeous time of the year! This season makes me want to drink up the whole life like a cupful of warm apple cider. It makes me want to enjoy every single moment of life to the core. It reminds me that ‘change’, wherever may it tend to take us, can be really beautiful. It’s fall y’all! It’s a prompt that life is beautiful and to be enjoyed through and through!

Okay, enough about nature! Let's move on to 'new school' now, shall we? What do you wanna talk about? Politics? Books? Sports? Um....food?

Alright, alright! There’s that other thing as essential to fall as the changing leaves, at least in the United States. I’m talking about football of course! Yep, game nights, folks! And you can’t have a game night without yummy food! What? You did say sports and food, dincha?

So, why not make these croquettes? They are hand held, and lip smacking and easy to make. I used carrot and mushrooms and left-over quinoa. They are so crispy and tasty that you won’t even believe! And you know what, it’s a really good way to repurpose your left-over grains!

I flavored my ketchup with a little curry flavor to take it to the next level. Go for it baby, and you’ll see why!

About the dish :

Course – Appetizer

Servings – 8 croquettes

Difficulty level – Easy

Recipe type – Vegan, gluten free

Does it keep – Unfried croquettes can be kept in an airtight container for 2 days. Fry just before serving.

What you need :

For croquettes

2 medium carrots

2 large button mushrooms

2 cloves of garlic

1 cup cooked quinoa

1 jalapeno, seeded and chopped (optional)

2 tablespoons minced cilantro

2 teaspoons tomato paste

2 teaspoons onion powder

½ teaspoon ground cumin

1 teaspoon paprika

3 tablespoons chickpea flour or all purpose flour*

Salt and pepper to taste

For breading

¾ cup non dairy milk

1 teaspoon vinegar/ lemon juice

¾ cup chickpea flour or all purpose flour*

¾ cup gluten free bread crumbs

Oil for deep frying

For curried ketchup

¼ cup tomato ketchup

1/3 teaspoon curry powder

* This option is for people who are not gluten free.

What you do :

1. Mince the carrots, mushrooms and garlic cloves using a food processor or grater /knife.

2. Add the cooked quinoa into the food processor and pulse a few more times to mix. If not using food processor, mash the quinoa with a potato masher or back of a wooden spoon and mix with the minced veggies thoroughly.

3. Add onion powder, tomato paste, cilantro, cumin, paprika. Season with salt and pepper.

4. Add the chickpea flour (or all purpose flour) in the mix and combine well.

5. Now it’s time to set the breading station. Mix vinegar /lemon juice and plant milk in a bowl and set aside for 5 minutes. This will be your buttermilk.

6. In a large plate (or 2 separate medium plates) spread the chickpea flour and the bread crumbs separately.

7. Now, form 8 golf ball size croquettes out of the quinoa-veggie mixture.

8. Dredge each croquette in the chickpea flour first. Shake off the extra and dip into the buttermilk.

9. Then roll the croquette on the bread crumbs and set aside. Using one hand for the dry ingredients and one for the buttermilk will make the job easier. We used to call it “wet hand-dry hand” technique in the culinary course.

10. When all the croquettes are breaded, refrigerate them for 15-20 minutes. This step ensures that the breading doesn’t come off when you fry them.

11. Mix together tomato ketchup and curry powder. Set aside.

12. Heat oil for deep frying until it’s rippling hot, but not smoking. Fry 2-3 croquettes at a time. 3-4 minutes per side, or until it’s golden brown.

13. Serve immediately with a side salad and curried ketchup.

Nutritional info per croquette (without ketchup) :

Calories – 103 Cal

Carbohydrate – 13 g

Protein – 2 g

Fat – 4 g

Saturated fat – 0 g

Sugar – 2 g

Sodium – 310 mg

Dietary fiber – 2 g

Replacements you can make :

  • Replace cumin and paprika with 1 teaspoon of garam masala.

  • Use rice or any other cooked grain instead of quinoa.

  • Instead of tomato paste use tomato ketchup.

  • Use panko or regular breadcrumbs if you are not gluten free.

Well, you don’t have to be a football fan to enjoy these! Eat them while getting heated up during the presidential debates! Serve them for appetizer at any party. Or just enjoy on a week night when everything else is just same old same old. You don’t need a special event to indulge into deliciousness like this! Every single moment in this life, is an occasion to celebrate.

Light, peace and avocados; from my heart to yours!

Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.

Comments :

Piu says

10/8/2020, at 9.30 AM

OOO wow and the grandma's cast iron skillet❤❤❤

Kris says

10/8/2020, at 7.15 PM

Thank you ! But this is not the skillet you're thinking about! This one is an iron tray that I bought from an auction. You can see my grandmother's skillet in the 'Country captain' post :)


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