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Servings
10
Prep Time
10 minutes
Cook Time
20 minutes
Calories
170
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
Ingredients
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1 large russet potato, boiled & mashed
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1 cup cooked quinoa, as per package instructions
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1 15 oz can black beans, rinsed & drained
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2 tsp canola oil
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1 yellow onion, finely chopped
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1 red bell pepper, finely chopped
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2 jalapenos, seeded & finely chopped
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1/2 cup Monterrey Jack cheese
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2 cups panko
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4 tbsp iSpice WellnessTM Salad Seasoning*
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1/4 cup fresh lime juice
Directions
Step 1: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2: Using a food processor, pulse together the potato, quinoa and black beans until well combined.
Step 3: Heat canola oil in a frying pan over medium-high heat.
Step 4: Saute the onions, peppers and jalapenos until translucent.
Step 5: Add onion mixture, cheese, 1/2 of the panko, lime juice and iSpice WellnessTM Salad Seasoning* to food processor and pulse to combine.
Step 6: Divide the mixture into 10 equal parts and shape into balls. Flatten the balls slightly into disks and coat with remaining panko. Arrange on baking sheet.
Step 7: Bake for 15 - 20 minutes until croquettes are golden brown and crispy.
Step 8: Serve hot with sour cream or your favorite dipping sauce.
Recipe Video
