These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli. They taste best when warm but can also be stored in fridge for 2 days. Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.
Ingredients
2 cups of cooked quinoa
2 large steamed broccoli florets (about 2 cups chopped)
½ cup of apple sauce
3 eggs
1.5 cup of grated cheese (I used Italian blend, already grated)
1 garlic clove (minced)
Instructions
Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
Form medium balls in your hands and place them on the tray.
Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/quinoa-broccoli-croquettes/