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Quinoa Croquettes

29 October, 2013

Inspired from the book The Coconut Diet. These crispy, mild flavoured croquettes are a delicious accompaniment to any vegetable dish or fresh salad.


1/2 cup of millet
1/2 cup of quinoa
2 cups of filtered water
1 tablespoon unhulled tahini
1/2 teaspoon sea salt
2 tablepoons chopped red onion
2 tablespoon chopped parsley
1 teaspoon ground cumin
2-3 teaspoons grated or finely minced orange peel (optional)
3 tablespoons virgin coconut oil

What to do

Place the millet and quinoa in a medium size saucepan. Cover with water and then swish it around to wash, and then drain it through a wire strainer. Return the grain to the pan. Add 2 cups of filtered water.

Cover and bring to the boil. Reduce the heat to simmer, and cook over low heat for about 20 minutes, or until the water has completely absorbed.

Let the grains cool until they are comfortable to touch. Do not refrigerate allow it to cool naturally so that it does not dry out. Add the remaining ingredients, except for the coconut oil. Mix together well and then make into shapes with your hands, the mixture will make around 6-8 patties.

Heat the coconut oil in a large saucepan and brown the patties on both sides. Serve immediately.

This is best served with a large green, or fresh garden salad.