Quinoa and Potato Croquettes

Ingredients

• 10 ounce baking potatoes 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons sharp cheddar cheese extra-sharp grated
• 1 large eggs lightly beaten
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 0.5 cup spring onion thinly sliced
• 1 teaspoon ground cumin 
• 1  jalapeno seeded finely chopped
• 0.5 cup cottage cheese 1% low-fat drained
• 0.5 teaspoon oregano dried
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 1 cup quinoa rinsed uncooked
• 0.5 teaspoon salt 
• 4 teaspoons vegetable oil divided
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• microwave

Directions

1. Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.
2. Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
4. Add onions, cilantro, and jalapeo; saut 1 minute.
5. Add cumin, oregano, black pepper, and garlic; saut 1 minute.
6. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well.
7. Let stand 5 minutes; stir in egg.
8. Shape potato mixture into 10 patties. Carefully dredge each patty in panko.
9. Place on a baking sheet. Cover and chill 10 minutes.
10. Heat 1 1/2 teaspoons oil in skillet over medium heat.
11. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.