Black-eyed Pea and Quinoa Croquettes

from Vegan with a Vengeance by Isa Chandra Moskowitz

makes 16 croquettes

INGREDIENTS:

  • 1 1/2 c. cooked black-eyed peas, drained (or 1 can (15 oz), drained and rinsed
  • 1 Tbs olive oil
  • 1 Tbs soy sauce
  • 1 c cooked quinoa, at room temp.
  • 1/2 tsp. dried thyme, crumbled
  • 1/2 tsp dried basil, crumbled
  • 1 tsp paprika

FOR BREAD CRUMB COATING:

  •  1/2 c. bread crumbs
  • 1/8 tsp salt
  • black pepper
  • 1/2 tsp finely grated lemon zest
  • 2 tsp olive oil

INSTRUCTIONS:

  1. Preheat oven to 350
  2. In a mixing bowl, mash the black-eyed peas with a potato masher and then with hands.
  3. Add olive oil and soy sauce.  Stir.
  4. Add quinoa and spices.  Combine mixture with hands.  Should be able to mold into balls that readily stick together.
  5. In a small ball, mix together all ingredients for the breading.
  6. Spray a baking pan with a little oil.
  7. Form the croquettes into walnut sized balls.  Gently roll between your palms, and then flatted ends so they resemble marshmallows.
  8. Coat each ball with bread crumbs and place on prepared baking sheet. 
  9. Spray lightly with oil.
  10. Bake for 40 minutes, turning once after 20 minutes

SERVING SUGGESTION:

Put cooked quinoa in the centr of a plate and 4 croquettes around the quinoa.  Top with a healthy dose of mushroom sauce on the quinoa (not on croquettes - they will get mushy)