Rich
The Living Force
This is a variation of the following: _http://southamericanfood.about.com/od/appetizersfirstcourses/r/qunioacroquetas.htm
We didn't have any eggs at the time so left out the flour and egg covering, it meant the mixture fell apart too easily but still tasted great.
Ingredients:
* 1 cup quinoa (uncooked)
* 2 cups chicken stock or water
* 1 bay leaf
* 1 cup minced onion
* 2 cloves garlic, minced
* 2 tablespoons butter or oil
* 1/3 cup finely diced ham or crumbled bacon
* 2 tablespoons chopped parsley
* 1/4 cup buckwheat flour
* 4 eggs
* Salt and pepper to taste
* Lard or Duck Fat for frying
Preparation:
1. Place quinoa in a saucepan and cover with the chicken broth. Add bay leaf and bring to a boil.
2. Cover and reduce heat to low and simmer quinoa until the liquid is absorbed, about 10-15 minutes. Turn of heat and leave pot covered and undisturbed for 10 minutes more. Remove bay leaf.
3. Melt the butter in a sauté pan over medium heat, and cook the onions and garlic until soft, about 8 minutes.
4. Stir the onions and garlic into the quinoa, along with the, ham, parsley,Stir in two eggs. Season with salt and pepper to taste.
5. Chill quinoa mixture for at least an hour, or overnight.
6. Break two remaining eggs into a shallow bowl and whisk in a pinch of salt and a pinch of xylitol. Place the buckwheat flour into another shallow bowl or dish.
7. Shape the quinoa mixture into small balls or oval croquettes. Dip each croquette into the egg mixture, and then into the buckwheat flour mixture to coat. Set aside on a plate until all the croquettes are buckweated.
8. Heat 2 inches of oil to 350 degrees. Fry croquettes in batches until golden brown. Drain on paper towels. Serve warm.
9. Croquettes can be kept warm (or reheated) in a 200 degree oven for up to an hour.
Makes about 15 golf-ball size croquettes.
We didn't have any eggs at the time so left out the flour and egg covering, it meant the mixture fell apart too easily but still tasted great.
Ingredients:
* 1 cup quinoa (uncooked)
* 2 cups chicken stock or water
* 1 bay leaf
* 1 cup minced onion
* 2 cloves garlic, minced
* 2 tablespoons butter or oil
* 1/3 cup finely diced ham or crumbled bacon
* 2 tablespoons chopped parsley
* 1/4 cup buckwheat flour
* 4 eggs
* Salt and pepper to taste
* Lard or Duck Fat for frying
Preparation:
1. Place quinoa in a saucepan and cover with the chicken broth. Add bay leaf and bring to a boil.
2. Cover and reduce heat to low and simmer quinoa until the liquid is absorbed, about 10-15 minutes. Turn of heat and leave pot covered and undisturbed for 10 minutes more. Remove bay leaf.
3. Melt the butter in a sauté pan over medium heat, and cook the onions and garlic until soft, about 8 minutes.
4. Stir the onions and garlic into the quinoa, along with the, ham, parsley,Stir in two eggs. Season with salt and pepper to taste.
5. Chill quinoa mixture for at least an hour, or overnight.
6. Break two remaining eggs into a shallow bowl and whisk in a pinch of salt and a pinch of xylitol. Place the buckwheat flour into another shallow bowl or dish.
7. Shape the quinoa mixture into small balls or oval croquettes. Dip each croquette into the egg mixture, and then into the buckwheat flour mixture to coat. Set aside on a plate until all the croquettes are buckweated.
8. Heat 2 inches of oil to 350 degrees. Fry croquettes in batches until golden brown. Drain on paper towels. Serve warm.
9. Croquettes can be kept warm (or reheated) in a 200 degree oven for up to an hour.
Makes about 15 golf-ball size croquettes.
