Crispy Quinoa & Broccoli Croquettes with Candied Lemon Pea Hummus
A healthy, protein-packed meal featuring Zaatar-spiced croquettes and a zesty mascarpone-pea dip.
Elevate your weeknight dinner with these Quinoa & Broccoli Feta Croquettes. By using grated potatoes and a hint of Zaatar, we achieve a satisfying crunch that pairs perfectly with a unique pea hummus. If you enjoy fresh dips, this recipe is a great companion to our Trio of Green Spreads or as a side for our Fiddlehead & Spinach Velouté.
The Ingredients
For the Croquettes:
- 300g Quinoa & 400g Potatoes (grated)
- 200g Broccoli Florets & 200g Feta
- 6 Eggs & 1 Tbsp Zaatar
- Flour, Breadcrumbs & Coriander
The Pea Hummus:
- 250g Shelled Peas
- 1 Candied Lemon (finely chopped)
- 1 Tbsp Mascarpone
- 1 Garlic Clove
Chef's Method
1. Prep the Base: Cook the quinoa in twice its volume of water for 12 minutes. Blanch the broccoli for 5 minutes and pulse in a blender (keep it chunky!). Grate the potatoes and squeeze them firmly in a colander to remove all excess juice—this is the secret to a crispy croquette!
2. The Batter: Whisk 4 eggs in a bowl. Fold in the quinoa, broccoli, squeezed potatoes, onion, chopped coriander, and crumbled feta. Add the zaatar, salt, and pepper. Let this mixture rest in the fridge for 1 hour to firm up.
3. Zesty Pea Hummus: Boil peas for 4 minutes. Blend them with the candied lemon, garlic, and mascarpone. You want a smooth puree with just a few whole pea pieces for texture.
4. Bread & Fry: Shape the chilled mixture into patties. Dip each into the remaining 2 whisked eggs, then dredge through flour and breadcrumbs. Fry in olive oil until golden brown on both sides.
5. Presentation: Serve the croquettes piping hot with a generous dollop of hummus. Sprinkle with extra zaatar and fresh coriander leaves for an aromatic finish.
Complete Your Healthy Menu:
- The Appetizer: Garden Veggie Tartlets
- The Side: Trio of Potato Salads
- The Sweet Finish: Dark Chocolate & Pear Tart