Veggie Quinoa Croquettes with Smoked Paprika Almond Cream

Yield: Approx 16 croquettes,

For the Croquettes

• 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled
• 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato
• 1 cup finely diced red onion
• ½ cup finely diced red pepper
• 4 cloves garlic, crushed
• 2 tbsp olive oil + 1 tbsp to brown the croquettes
• ⅓ cup chopped fresh cilantro
• 1 or 14oz tin pinto beans, drained & rinsed
• ½ cup hemp seeds
• 1 tsp dried oregano
• 1 tsp ground cumin
• juice of one lime
• 1 tsp celtic sea salt

Method

In large mixing bowl place cooked quinoa & mashed sweet potato. Saute onion, red pepper and crushed garlic in 2 tbsp olive oil for 2-3 mins til translucent but not browned. Allow to cool and then add to mixing bowl. Add remaining ingredients to bowl. Stir or use hands to combine. Heat olive oil in saute pan on medium heat and form mixture into croquette and gently turn into pan. Heat thru while browning gently on both sides. Remove from heat and slide directly onto dining plate. Repeat until you have enough for you and your dinner crowd. These patties are tender and fragile so handle them the least possible by turning onto dinner plate directly from saute pan if you can for the nicest presentation.