Quinoa Croquettes

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cooked quinoa - 1/2 cup
cooked mashed or cooked grated potato - 3/4 cup
paneer - 1/4 cup Indian cottage cheese
finely chopped onion - 1/2 cup
finely chopped green bell pepper - 1/4 cup
garlic - 1 clove chopped fine
ginger - 1 teaspoon grated fine
fresh mint leaves - 6-8 roughly chopped
fresh coriander chopped fine - 2 tbsp
raisins roughly chopped cashews - couple of tablespoon as stuffing (optional)
salt and pepper to taste
lemon juice - 2 tsp or to taste
corn slurry prepared using a tablespoon of corn flour mixed in 1 tablespoon of water
bread crumbs prepared using brown bread powdered in a blender
olive oil - few teaspoon to drizzle over and to grease the tray

First cook quinoa as per the instructions on the pack
Add this 1/2 cup of cooked quinoa to a bowl, add the rest of the ingredients.
add quinoa, potato, paneer, onion, ginger, garlic, salt and pepper to a bowl (1)
Mix everything well. it should come together nicely like a dough.
Now take small portions of the mixture of the size of a golf ball
Flatten it over your palm using your fingers
Place a couple of raisins and cashew pieces (if preferred). cover this up by bringing together the mixture all around and over the stuffing. make a ball shaped croquette.
flatten a portion of the mixture. place a couple of raisind. cover them over to make a ball.
Now, dip this in cornflour slurry, then roll over bread crumbs to cover all over. Pat gently all over to allow bread crumbs to stick well
roll the prepared balls in corn flour slurryroll over bread crumbs to cover all over
Place this on a plate or tray. Repeat the same with the rest of the mixture.
place the prepared balls over lined greased baking tray, bake at 190 deg C until golden
Pre-heat the oven to 190 deg C.
Allow these balls to sit for 10-15 min. this will allow the corn flour to harden a bit. This will ensure that the balls do not open up when deep-fried. It retains its shape well too when baked
Now drizzle over or brush gently some olive oil over each of the balls
Place them on a lined, greased baking tray
Bake them for 22-25 min or until nicely browned up.Serve with ketchup.
baked quinoa croquettes wide

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Since this is meant for kids, green chili has not been used. but if tolerated, can be used
If preferred, the cornflour slurry can also be seasoned with salt and pepper powder
The finer you chop the vegetables, the easier it will be to prepare balls.
Stuffing with raisins, nuts is optional. if stuffing is not preferred, make smaller balls
Keep an eye on the bake
Allow it to cool slightly before you attempt to remove from the tray. Use a flat plastic ladle to gently dislodge it from the tray