Quinoa And Tvp Croquettes Food

QUINOA AND TVP CROQUETTES

Steps:

• In a food processor, purée the onion, garlic cloves, parsley, green onions, nutmeg, salt and pepper.
• Mix together the TVP, quinoa, mashed potatoes, breadcrumbs, nutritional yeast and puréed seasonings and spices.
• Heat the oil in a frying pan and drop the mixture in by heaping tablespoonfuls (formed into small blobs).
• Drain on paper towels and serve.

QUINOA AND SALMON CROQUETTES

Steps:

• Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs.
• Drain the applewood chips and scatter them in a foil-lined flameproof roasting pan. Place the pan over two burners and heat over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature.
• Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon with a fork and transfer to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. Form the mixture into 6 patties, about 1 inch thick and 2 1/2 inches wide.
• Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until cooked through, about 12 minutes. Serve the croquettes with lemon wedges.