Croquetas de quinoa y avena sin gluten

Ingredientes

• 1 teaspoon olive oil
• 1/8 teaspoon whole red chili or red chili flakes
• 1/2 teaspoon cumin seeds
• pinch asafetida (hing) ((optional; see notes))
• 1 1/2 cups water
• 1/3 cup quinoa ((soaked for 20 minutes, then drained))
• 2/3 cup rolled oat flakes
• 1/2 teaspoon Himalayan pink salt
• 1 tablespoon olive oil
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel powder ((optional; see notes))

Preparación

1. 1

   --- Preparation steps ---

2. 2

   Start the quinoa soaking for 20 minutes, and get out all the ingredients for the spices and the quinoa oat porridge.

3. 3

   --- For the seasoning and quinoa oat porridge ---

4. 4

   Heat oil in a heavy-bottomed saucepan on medium-low heat. Add red chili and cumin seeds, and cook until the seeds turn a few shades darker and the chilis are browned, then add the optional asafetida.

5. 5

   Immediately add the water to stop the spices from burning, then stir in the quinoa, oat flakes, and salt. Bring to a boil, then reduce the heat to very low, and simmer 20 minutes until the grains are cooked. Turn off the heat, and allow the porridge to rest for 5 minutes with the lid on, then transfer and spread out on a large plate (to speed cooling). Place in the fridge until the cooked grains are cool enough to handle with your hands (about 30 minutes).

6. 6

   --- For the croquettes ---

7. 7

   Form the mixture into 2-inch patties of about 1/2-inch thick and keep on a plate, or your cutting board.

8. 8

   After all the patties are ready, heat a large skillet on medium heat. Add olive oil, coriander powder, and optional fennel powder. After the spices are warm and have started to release their aroma, add the croquettes into the pan. Sprinkle a bit of salt on the patties. Sauté until golden brown and turn. Cook until the second side is golden brown.

9. 9

   Serve immediately. These are best warm or hot.