These appetizers are always such a surprise whenever we serve them to family and friends. We introduced them at our last farm dinner and they were a big hit! It would be a stretch to say they resemble Arancini, Italy’s beloved deep-fried risotto balls, as the ingredients in this recipe and cooking method are far better nutritionally. In contrast, these are formed into little “football” shaped pieces then baked with a touch of oil. You can add a handful of very finely chopped cooked leftover veggies like broccoli, asparagus, or cauliflower, depending on the season. They’re great with ripe avocado or drizzled with the chipotle adobe sauce below, our favorite. -To your good health, Lee Newlin
Combine the quinoa, pepper flakes, eggs, and salt in a medium bowl.
Stir in the thyme, scallions, cheese, and garlic.
Add the bread crumbs, stir, and let sit for a few minutes so that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into football shaped croquettes. If not add a little water but go sparingly.
Using a sided baking sheet lightly oil the pan.
Form the croquettes into oval shaped pieces, like a football and place on sheet. With a oil mister or brush lightly add a bit of olive oil on top. Do not crowd.
Chill in frig for 15 minutes or overnight covered with plastic wrap
Bake for 20 minutes or until the edges begin to brown. Do not burn.
Remove from baking sheet and cool on a wire rack while you cook the remaining croquettes. Once cooled keep covered as not to lose any moisture from croquettes
Chipotle Sauce: Combine Vegenaise, chipotle adobe peppers, cilantro leaves, garlic clove, green onions and lime juice all in a food processor until finely blended, then chill. Serve with Quinoa patties that have been gently reheated.