by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 large russet potato Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1/2 cup quinoa, well rinsed (I use a mixture of red and white quinoa) Ask a question about this ingredient
1 1/2 cup yellow onion, finely diced (about 1/2 of a large onion) Ask a question about this ingredient
5 cloves of garlic, 2 that are smashed and 3 that are minced Ask a question about this ingredient
1 large bunch of spinach or 2 small bunches (leaves only) Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
lemon zest from 1 lemon Ask a question about this ingredient
1/2 cup parmesan cheese, grated Ask a question about this ingredient
4 teaspoons Dijon mustard Ask a question about this ingredient
1/2 teaspoon yellow mustard seeds Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 cup panko bread crumbs (or toasted bread crumbs) Ask a question about this ingredient
Peel the potato and boil in a mixture of water and chicken broth until tender (I used 2 cups of my Chicken Broth with a Mexican Twist but any will work fine, and then filled the pot with enough water to cover the potato.) Let cool and then grate using a coarse grater.
Ask a question about this stepCook the quinoa by bringing 3/4 cup of water with the 2 smashed garlic cloves, along with a healthy pinch of salt and pepper to a rapid boil. Add the quinoa, cover the pot and simmer for about 12 minutes or until the liquid is completely absorbed. Turn off the heat and let the quinoa sit covered for another 10 minutes.
Ask a question about this stepWash the spinach and spin in a salad spinner to remove as much water as possible from the leaves. In a large sautee pan, sautee the onion until soft and transluscent. Add the garlic and sautee another minute. Add the spinach and lemon juice and sautee until the spinach is tender and completely wilted, but still defined leaves. Remove from the pan and coarsely chop the spinach. Place in a large mixing bowl.
Ask a question about this stepAdd the grated potato, 1 cup of cooked quinoa and all the rest of the ingredients except the bread crumbs to the spinach mixture and mix well with your hands or a large spatula.
Ask a question about this stepForm little croquettes that are about 3" across, or about 3 ounces in weight. I weigh everything so that the cooking time won't vary between the different croquettes. Cover in bread crumbs.
Ask a question about this stepSaute in olive oil over medium heat until lightly browned on each side. Try to flip the croquettes only once to avoid breaking any.
Ask a question about this step2 little bunches of sorrel leaves, coarsely chopped (about 15 leaves per bunch) Ask a question about this ingredient
20 small baby spinach leaves, coarsely chopped Ask a question about this ingredient
1 clove of garlic, coarsely chopped Ask a question about this ingredient
1 tablespoon toasted pine nuts Ask a question about this ingredient
1/4 cup parmesan cheese, grated Ask a question about this ingredient
1/4 teaspoon salt, to taste Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
Put all the ingredients except the olive oil in a food processor and pulse 10-12 times. Then process fine while slowly pouring in the olive oil.
Ask a question about this stepI didn't know that! Thanks for the tip on that. And I'm really glad you liked the flavors of the dish. I'm allergic to nuts, otherwise I would definitely try a parsley pecan pesto! Sounds great!
Lovely, and I adore sorrel in pesto! The arrival of young sorrel is one of the first signs of spring at our local farmers' market - I'm going to have to try these soon.
I hope you enjoy them! I love sorrel too and look forward to seeing it each spring. My husband usually eyes healthy things with a suspicious eye, but we liked these so much that I'm making more this weekend. They've been great this week to just reheat for lunch with a salad.
I should add that while this dish only offers a hint of spice, I've substituted the cayenne pepper for the same amount of nutmeg with great results. Nutmeg is a wonderful flavor with the spinach, potato and quinoa.
Dan is the founder of Kitchen Options
A very tasty dish. I substituted a parsley pecan pesto with great results.
I also popped these in the freezer for about 20 minutes after dredging them in panko. Helps keep them together a bit better when frying if they start cold.