Tempted by the idea of quinoa, my favorite grain, which also happens to contain nearly complete proteins, and further attracted by the idea of combining its nutty flavour with the earthy taste of black-eyed peas, I whipped up a batch of these satisfying little croquettes that I based on a recipe I found in Vegan with a Vengeance. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.This recipe can easily be doubled, which is what in fact I did. I served some cooked quinoa on the side and scooped my Best-Ever Mushroom Sauce over top. My mushroom sauce does contain yogurt, so this is not a strictly vegan combination, but I'm not a vegan and was only craving a partial cleanse of animal products, which explains why I resisted the urge to include eggs and cheese in the croquettes. Honestly, not needed, whether or not you serve them with a vegetarian or vegan friendly accompaniment.
Black-Eyed Pea and Quinoa Croquettes
For the Croquettes:
1 1/2 cup of cooked black-eyed peas
1 generous tablespoon of olive oil
1 generous tablespoon of tamari or soy sauce
1 cup of cooked quinoa
1 red or green chili, finely chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of paprika
For the Coating:
1/4 cup of bread crumbs
1/4 cup of cornmeal
pinch of sea salt
freshly cracked black pepper
1/2 teaspoon of grated lemon zest
In a medium-large bowl, mash the black-eyed peas with a fork or potato masher. Mix in the olive oil, tamari and hot chili. Add the quinoa to the bowl, along with the spices and herbs and stir until well combined.
Combine the ingredients for the coating in a small bowl.
Line a baking sheet with parchment paper or lightly grease the sheet.
Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet. Bake in a preheated 350 degree oven for 40 minutes. Turn them after 20 minutes have elapsed.
Serves 4.
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