Ingredients
- For the croquettes:
- 300 g Quinoa
- 400 g Potatoes
- 200 g Broccoli florets
- 1 New onion
- 1/2 bouquet Coriander + a few leaves for serving
- 200 g Feta
- 6 Eggs
- 1 Tbsp. Zaatar mixture + a few pinches for serving
- 100 g Flour
- 150 g Breadcrumbs
- 2 Tbsp. Olive oil
- Salt and ground pepper
- For the hummus:
- 250 g Peas, shelled
- 1 candied lemon
- 1 clove of garlic
- 1 Tbsp Mascarpone
Preparation Method
1. Start this vegetable croquette recipe by cooking the quinoa for 12 min covered in twice the volume of boiling salted water. Drain carefully and let cool. Cook the broccoli for 5 min in boiling salted water. Mix it without insisting that it remains a few pieces.
2. Peel the potatoes and grate them. Squeeze them into a colander to drain their juice. Slice the onion again. Strip and finely chop the 1/2 bunch of cilantro.
3. In a salad bowl, whip 4 eggs and add the quinoa, broccoli, potatoes, onion, cilantro, and crumbled feta. Add the tablespoon of zaatar, salt, pepper, and mix. Place in the refrigerator for 1 h.
4. Meanwhile, cook the peas for 4 min in boiling salted water. Chop the candied lemon, peel, and determinate the garlic. Place the peas, lemon, garlic, and mascarpone in a blender, salt, and pepper. Mix to obtain a smooth puree with a few pieces.
5. Take the dough out of the refrigerator and form equal-sized patties with your hands. Whisk the remaining 2 eggs on a shallow plate and coat each patty. Roll them in the flour, then in the breadcrumbs. Heat the olive oil in a frying pan and brown the patties on both sides.
6. Serve the hot patties with the hummus and sprinkle the rest with cilantro and zaatar.
