Can't Believe It's Allergy Free!

This is a good, healthy, after school snack, or a great side dish to serve with a meat/ vegetable entrée.  Make it ahead of time and warm on a skillet or in the oven before serving.  While potato and cheese are wonderful comfort foods,, the addition of quinoa enhances overall nutritional value, making it both wholesome and tasty.

Ingredients

• 1 1/2 cups boiled and mashed potato
• 3/4 cup cooked quinoa (use about 1/4 cup uncooked quinoa grain to prepare)
• 1/2 cup shredded mozzarella-cheddar cheese mix  (use shredded soy cheese for a dairy free version)
• 1/3 cup finely shredded carrot
• 2 Tablespoons finely chopped parsley
• 1/4 teaspoon finely chopped jalapeno pepper (green chilly)—optional
• Salt and pepper to taste

Method

1. Preheat oven to 375 F
2. In a large bowl, combine all ingredients and mix them well together.
3. If mixture feels too soft to work with, add a tablespoon of oat flour and knead it well.
4. Make 12 –14 balls and roll them between your palms to form an elongated shape.
5. Place in single layer on a parchment lined baking pan or lightly grease the pan and place the croquettes.
6. Bake 25 –30 minutes or till croquettes are golden brown in color and feel crisp on the outside.
7. You may need to roll them over with an oven proof spatula after 15-20 minutes of baking and bake further for 10-15 minutes.
8. Remove from oven and let cool just a little before serving.

Alternately, these croquettes can be pan/skillet grilled on medium-low heat.  Drizzle a little oil on pan/skillet, and allow oil to heat before placing croquettes

Turn over as sides brown.

Remove from heat, and place on serving platter.

Serve with lettuce, tomato, onions or any salads / veggies of your choice, or just serve as finger foods with a dipping sauce of your choice.