(Serves 4)
For the croquettes
120g white quinoa
½ white onion, finely chopped
2 cloves garlic, finely chopped
Olive oil
1 egg, beaten
8tbsp cheddar cheese, grated
8tbsp parmesan cheese, grated
8 sprigs coriander, chopped
8tbsp panko breadcrumbs
For the chilli jam
2 small rocoto chillies, or any medium strength red chillies, finely chopped
12 tbsp sugar
20 strawberries, chopped
12 tbsp water
Boil the quinoa for 14 minutes in water.
While that is cooking, saute the onion and garlic in a little olive oil and, once golden, transfer to a large bowl.
Drain the quinoa and run cold water through it – try and get as much water out of it as possible.
Add the quinoa to the garlic and onion mix, add the egg, cheeses and coriander. Season with salt and pepper. Mix and form into 12 balls. Cover in panko breadcrumbs then place in the fridge.
To make the chilli jam, add the chillies, water, sugar and strawberries to a small pan, and reduce to form a jam, stirring regularly. Season with salt and lots of black pepper to taste. Chill.
Deep fry quinoa croquettes until golden brown on all sides. Serve with the chilli jam.
