Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 17th re-creation. Using a number generator, I landed on the Vegan Everyday and the result was a recipe for Mini Quinoa Croquettes. Check out the menu category to see my past attempts. Without further ado, let’s get into it!

MINI QUINOA CROQUETTES – THE RECIPE 

INGREDIENTS 

– 1 cup of Quinoa, rinsed and drained

– 1 tsp of fine Sea Salt, divided

– 1 cup of chopped/peeled Sweet Potato 

– 6 tbsp of Ground Flax Seeds 

– 1 tbsp of Tahini 

– 2 tsp’s of chopped fresh Thyme Leaves 

– 1 tsp of freshly grated Lemon Zest 

– 1 tbsp of freshly squeezed Lemon Juice 

 – Water 

METHOD

1.) In a large saucepan, combine quinoa, 2 1/2 cups of water and 1/4 tsp of salt. Bring to a boil. Reduce heat and simmer for 12 – 15 minutes, or until quinoa is tender and almost all liquid has been absorbed. Cover and set aside for 10 minutes, so the quinoa can absorb any remaining liquid.

2.) In a small saucepan, combine 2 cups of water, sweet potato and 1/4 tsp of salt. Bring to a boil. Reduce heat and simmer for 8 – 10 minutes, or until sweet potato is tender. Drain and transfer potato to a bowl.

3.) In a large bowl, toss together cooked quinoa and sweet potato, ground flax seeds, tahini, thyme, lemon zest, lemon juice and remaining 1/2 tsp of salt, until well combined. Set aside for 5 – 6 minutes, so the flax seeds can absorb some of the liquid.

4.) Using a 1/4 measuring cup, drop about 10 portions of the mixture onto a prepared baking sheet. Using the palm of your hand, press down firmly on each cake, until it holds together. Use your hands to shape, if desired.

5.) Bake in a preheated oven for 8 – 10 minutes, until lightly browned and crisp. Serve immediately or transfer to an airtight container. Refrigerate for up to 5 days.

MINI QUINOA CROQUETTES – THE RESULT 

I will never make these again. I really liked the texture and feel of them after were they were baked, but they had ZERO flavour. There just weren’t enough strong ingredients to make this dish tasty. Not only that, I hate tahini. It definitely wasn’t my favourite recipe. If you try this one yourself, add more spices and herbs. Hopefully, next month, I land on a yummier option.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo