Sweet Potato Quinoa Croquettes with Black Bean SalsaMazola® Corn Oil
Great meat free entree with lots of complex flavors!
1 cup quinoa (uncooked, rinsed)
3/4 teaspoons kosher salt
1 sweet potatoes (large)
1/4 cups greek yogurt
1 1/2 tablespoons Spice Islands Chili Powder
1 large eggs (lightly beaten)
1 cup panko breadcrumbs
2 tablespoons Mazola Corn Oil
15 ounces no-salt-added black beans (rinsed and drained)
11 ounces whole kernel corn, drained (no salt added)
1 red bell pepper (chopped)
1 jalapeno chilies (fresh, seeded and minced)
1 cup cilantro leaves (fresh, chopped)
1 fresh lime (juiced)
1 teaspoon Spice Islands Whole Cumin Seed
1 clove garlic (chopped)
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1Combine quinoa, 2 cups water and salt in a saucepan; bring to a boil. Reduce heat and simmer 15 minutes; drain well.
2Pierce sweet potato several times with a fork. Microwave on HIGH (100%) 5 to 8 minutes or until tender. Let cool slightly. Cut sweet potato in half and scoop pulp into a large bowl. Add cooked quinoa; stir in yogurt, chili powder and egg. Shape mixture into 12 patties. Place on a baking sheet; cover and chill 10 minutes.
3Combine all salsa ingredients, tossing well. Cover and store in refrigerator until ready to serve.
4Dredge chilled patties in panko, pressing to flatten (discard any remaining panko). Heat 1 tablespoon oil over medium heat in a large nonstick skillet. Work in two batches to add 6 patties to skillet and cook 2 to 3 minutes on each side or until golden. Remove from pan and keep warm. Repeat procedure with remaining oil and patties. Top each patty with salsa and serve.
PER SERVING *
|Calories80Calories from Fat10|
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|Calories from Fat10|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.