Sweet Potato Quinoa Croquettes with Curry Sauce

These were so delicious, I made them twice in one week! Usually I'm all about trying different things, but these croquettes were just the right mixture of savory, sweet, spicy, and crunchy. They're also full of nutritious ingredients, like scallions and quinoa. They are tasty plain, but the sauce makes them even better. I know they look like orange meatballs, but believe me, dipped in coconutty curry sauce, they are addictive! 

original recipe via olivesfordinner.com

Grocery list items: 

1 sweet potato 

scallions

panko (Japanese bread crumbs) 

tomato paste 

fresh parsley 

1 can coconut milk

This recipe made a ton of sauce, which was great because then I only had to make the sauce once, and I could make two batches of quinoa croquettes. It keeps well in the fridge, and I bet if you really have a lot you could freeze it. Or, make a bonus recipe and simmer some cubed white potatoes or tofu in it and get a whole meal! I highly recommend microwaving potatoes. Not only is it faster, than steaming or boiling in a pot, it's healthy and helps them retain their moisture better than baking. Just make sure you poke a few deep holes, or they can become mashed potatoes all over the inside of your microwave.

Sweet Potato Quinoa Croquettes

1 cup water 

1 boullion cube 

1/2 cup quinoa, rinsed

1 sweet potato 

2 scallions, chopped 

1 tbs peanut butter, chunky 

1/8 tsp salt 

1 tsp baking powder 

1/2 cup panko 

sriracha sauce, to taste 

1 tbs olive oil

Start by placing boullion and water in a pot with a lid. Bring to a boil, dissolving the boullion. Then add the quinoa and reduce to a simmer. Cook covered about 15 min, or until all the water is absorbed. Then let it sit about 5 min with the lid on.

To prepare the sweet potato, scrub well and poke several somewhat deep holes in the skin with a knife or fork. Then wrap in a paper towel and microwave for about 8 min. In the meantime, put the rest of your ingredients in a bowl and stir well. 

When the sweet potato is done, (it should be very soft to the touch) allow it to cool for a minute or two, then cut it in half. Scoop the potato out of the skin, and mix together with all the ingredients, including the cooked quinoa. It should mash together easily with a spatula or spoon. Then place your bowl of croquette dough in the fridge. You can leave it there while you make the sauce. 

To make the croquettes, take the dough and roll it between your hands until it is in a ball, about golf-ball sized or smaller. Flatten slightly, then pan fry them in about 1 tbs of olive oil, until they are nice and brown, about 5 min a side. 

Curry Dipping Sauce 

1 tbs olive oil

1 onion, diced 

3 cloves garlic, minced 

1/2 tsp ginger 

1/2 tsp cinnamon 

1/4 tsp cloves 

1/8 tsp cardamom 

1/2 tsp cumin 

salt + pepper 

2 tbs water 

2 tbs tomato paste

handful fresh parsley, chopped 

1 can coconut milk  

Start by sautéing onions and garlic in olive oil over low heat, until they are soft. Add spices and cook on medium heat, stirring often, until fragrant, about 1-2 min. Add the water to unstick any onions or garlic from the pan, then lower heat and add tomato paste, parsley, and coconut milk. Simmer for about 10 min, stirring occasionally. 

You can leave this on the lowest heat, or remove from heat and cover while you make the croquettes.

Serve croqettes hot with plenty of curry sauce, and additional sriracha if you want them spicier. They are even good heated up the next day. That is, if there are any leftovers...