Quinoa & Pumpkin Croquettes

Some healthy ingredients with a not so healthy cooking method! These take a little while to prepare but adding in some fresh coriander makes them taste super healthy again.


  • 1 tbs extra virgin olive oil
  • 1 red onion, finely chopped
  •  2 garlic cloves, crushed
  •  2 tsp ground cumin
  •  Handful of currants
  •  100g of quinoa
  •  250ml water
  •  2 potatoes, peeled, chopped
  •  1 medium butternut pumpkin, peeled, chopped
  •  75g plain flour, plus 2 tbs extra
  •  50g panko breadcrumbs
  •  2 eggs, lightly whisked
  •  75g low-fat feta, crumbled
  •  Handful of fresh coriander, chopped, plus extra, to serve
  •  Sunflower oil, to shallow fry


  1.  Heat oil in a pan then add onion, garlic and cumin. Cook until soft. Stir in quinoa, currants and water and bring to a simmer. Cook until quinoa has absorbed all the liquid. Stand to cool.
  2. Coil potato and pumpkin for about 15 minutes. Drain and return to the pan. Cook for a minute until excess water evaporates. Mash them up and allow to cool.
  3. Place flour and breadcrumbs on separate plates. Whisk eggs in a small bowl.
  4. Combine quinoa. pumpkin, feta, coriander and extra flour in a bowl. Season with salt and pepper. Shape into croquettes, dip into flour, then egg, then breadcrumbs. Allow to sit on a tray.
  5. Heat about 2cm of oil in a pan over medium heat. Cook in batches until crispy. Pat dry with a paper towel before serving with tomato relish, lemon slices and salad.

That’s it! Simple and delicious.

A post shared by Fork ‘N Tasty (@forkntasty) on May 14, 2017 at 12:29pm PDT

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