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Courgette Croquettes With Quinoa And Anchovies Recipe

Ingredients

How to make it

  • In salted pot of boiling water, cook quinoa for 20 minutes, remove from the heat and leave it in the pan until it cools. (As the quantity needed is small I doubled the dose and with the remaining half I prepared a dessert).
  • Wash the vegetables and let them drain from the water.
  • Grate the courgettes and place into a colander with salt for half an hour.
  • Squeeze to remove any remaining fluid.
  • Break the egg into the bowl and add the cheese, chopped herbs and salt and pepper.
  • Do not add too much salt, as the cheese has salt and don’t forget that we added salt to the grated courgettes.
  • Add the quinoa and continue to massage the mixture between fingers after adding flour until you have a smooth, but not runny, consistency.
  • After this, the mixture is helped by being allowed to stand in the fridge for, at least, an hour, before frying in olive oil.
  • Make the croquettes and run them in some flour. Fry in hot olive oil. The level of olive oil in the frying pan should cover half the croquette.
  • Turn the croquettes once, browning both sides.
  • Place them on a platter and decorate with the anchovy fillets.
  • See also: Zucchini balls
  • http://kopiaste.blogspot.com/2007/12/zucchini-balls.html
  • Eggplant rolls with feta
  • http://kopiaste.blogspot.com/search?q=eggplant+rolls

Reviews & Comments 2

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  • ivy 15 years ago
    Thanks so much for your lovely comment.
    Was this review helpful? Yes Flag
  • waterlily 15 years ago
    Now this sounds lovely! The flavors sound so fresh! I will be trying this one soon. Thanks for posting!
    Was this review helpful? Yes Flag

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