Monday, July 22, 2013

Quinoa, Sun Dried Tomato, Feta Cheese Croquette

Turn your leftovers into a new meal.  Don't waste left over rice or quinoa or eat boring leftovers.  These croquettes are very flavorful and can be served as an appetizer or along side a salad for lunch or a light dinner.

Quinoa, Sun Dried Tomato, Feta Cheese Croquette

  • 1/3 cup feta cheese
  • 2 tablespoons STAR Extra Virgin Olive Oil, plus extra for frying
  •  1/2 cup STAR Sun Dried Tomatoes
  • 1 1/2 cups cooked quinoa (cold or room temperature)
  • 2 to 3 tablespoons flour
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne, to taste
  •  1/4 cup fresh parsley, finely chopped
  •  1/2 teaspoon sea salt, or to taste
  •  fresh cracked black pepper to taste
  •  2 large egg, lightly beaten

Mash the feta cheese with a fork. In a large bowl, combine the quinoa, cheese, flour, spices, parsley, salt and pepper, egg and 2 tablespoons of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

Coat the bottom of a non-stick skillet with Star Extra Virgin Olive Oil, and heat on medium heat. When hot, fry a few patties at a time until golden brown, about 5 minutes each side. Remove and let drain on paper towels.


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