Quinoa Croquettes with Pomegranate and Dill

Ingredients

• 2 cups cooked quinoa
• ½ cup pomegranate seeds
• ¼ cup fresh dill, chopped
• ½ cup red bell pepper, finely diced
• 2 large eggs
• ½ cup breadcrumbs
• 3 tbsp olive oil
• 2 tbsp orange juice

Instructions

1. 1

   In a large bowl, combine 2 cups cooked quinoa, 0.5 cup pomegranate seeds, 0.25 cup chopped dill, 0.5 cup diced red bell pepper, 2 eggs, and 0.5 cup breadcrumbs. Mix until well combined; the mixture should hold together when pressed.

2. 2

   Shape the mixture into 8 equal patties, about 0.5 inch thick. If the mixture is too sticky, wet your hands slightly.

3. 3

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the patties in a single layer, working in batches if needed. Cook until golden brown and crisp on the bottom, about 4-5 minutes.

4. 4

   Flip the patties carefully and cook the other side until golden and heated through, another 4-5 minutes. Transfer to a plate.

5. 5

   In a small bowl, whisk together the remaining 1 tbsp olive oil and 2 tbsp orange juice. Drizzle over the croquettes and garnish with extra dill and pomegranate seeds if desired.

6. 6

   Serve warm, with extra orange drizzle on the side.

Tools you’ll need

• large bowl
• skillet
• spatula
• small bowl

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