Potato and Quinoa Croquettes

Ingredients

• 250 g waxy potatoes
• Salt
• 30 g Butter
• 40 g flour
• 100 ml cold vegetable broth
• 250 g quinoa
• 40 g parmesan (freshly grated)
• Nutmeg (freshly grated)
• fat for frying

Instructions

1. 1.

   Peel the potatoes, quarter them and cook in boiling salted water for about 25 minutes until tender. Meanwhile, melt the butter in a pot and sauté the flour while stirring. Deglaze with vegetable broth and bring to a boil under constant stirring. Then remove from heat.

2. 2.

   Drain the potatoes and let them cool slightly. Pass them through a potato press and mix with quinoa and parmesan into the hot flour mixture. Season with salt and nutmeg.

3. 3.

   Transfer the croquette mixture into a piping bag without a tip and fill the depressions of a silicone muffin tin only one-third full. Chill the silicone mold in the refrigerator for about 3 hours.

4. 4.

   Heat the frying fat to 170 °C, gently press the croquettes out of the molds and fry in batches until golden brown. Drain on kitchen paper. Serve with tomato salsa sauce.