Quinoa And Potato Croquettes

• 1 (10-ounce) baking potato
• 2 cups water
• 1 cup uncooked quinoa, rinsed
• 1/2 teaspoon salt
• 4 teaspoons vegetable oil, divided
• 1/2 cup thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 cup 1% low-fat cottage cheese, drained
• 3 tablespoons grated extra-sharp cheddar cheese
• 1 large egg, lightly beaten
• 1 cup panko (Japanese breadcrumbs)

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. Add onions, cilantro, and jalapeno; saute 1 minute. Add cumin, oregano, black pepper, and garlic; saute 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.
4. Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.
5. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.

baking potato, water, quinoa, salt, vegetable oil, green onions, fresh cilantro, pepper, ground cumin, oregano, freshly ground black pepper, garlic, cottage cheese, cheddar cheese, egg

Taken from www.epicurious.com/recipes/member/views/quinoa-and-potato-croquettes-50131506 (may not work)