Sweet Potato Quinoa Croquettes With Black Bean Salsa

• 1 cup quinoa uncooked, rinsed
• 3/4 teaspoon kosher salt
• 1 sweet potato large
• 1/4 cup greek yogurt
• 1 1/2 tablespoons Spice Islands Chili Powder
• 1 large egg lightly beaten
• 1 cup panko Japanese breadcrumbs
• 2 tablespoons Mazola Corn Oil
• 15 ounces no-salt-added black beans rinsed and drained
• 11 ounces whole kernel corn, drained no salt added
• 1 red bell pepper chopped
• 1 jalapeno pepper fresh, seeded and minced
• 1 cup cilantro leaves fresh, chopped
• 1 fresh lime juiced
• 1 teaspoon Spice Islands Whole Cumin Seed
• 1 clove garlic chopped

1. Combine quinoa, 2 cups water and salt in a saucepan; bring to a boil. Reduce heat and simmer 15 minutes; drain well.
2. Pierce sweet potato several times with a fork. Microwave on HIGH (100%) 5 to 8 minutes or until tender. Let cool slightly. Cut sweet potato in half and scoop pulp into a large bowl. Add cooked quinoa; stir in yogurt, chili powder and egg. Shape mixture into 12 patties. Place on a baking sheet; cover and chill 10 minutes.
3. Combine all salsa ingredients, tossing well. Cover and store in refrigerator until ready to serve.
4. Dredge chilled patties in panko, pressing to flatten (discard any remaining panko). Heat 1 tablespoon oil over medium heat in a large nonstick skillet. Work in two batches to add 6 patties to skillet and cook 2 to 3 minutes on each side or until golden. Remove from pan and keep warm. Repeat procedure with remaining oil and patties. Top each patty with salsa and serve.

quinoa, kosher salt, greek yogurt, chili powder, egg, panko japanese breadcrumbs, corn oil, salt, kernel corn, red bell pepper, pepper, cilantro, lime juiced, cumin, garlic

Taken from www.yummly.com/recipe/Sweet-Potato-Quinoa-Croquettes-with-Black-Bean-Salsa-1278160 (may not work)