Watch Recipe Video
Ingredients
- 1 large russet potato, boiled & mashed
- 1 cup cooked quinoa, as per package instructions
- 1 15 oz can black beans, rinsed & drained
- 2 tsp canola oil
- 1 yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 jalapenos, seeded & finely chopped
- 1/2 cup Monterrey Jack cheese
- 2 cups panko
- 4 tbsp iSpice WellnessTM Salad Seasoning*
- 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.
