Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce

Tempted by the idea of quinoa, my favorite grain, which also happens to contain nearly complete proteins, and further attracted by the idea of combining its nutty flavour with the earthy taste of black-eyed peas, I whipped up a batch of these satisfying little croquettes that I based on a recipe I found in Vegan with a Vengeance. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.

This recipe can easily be doubled, which is what in fact I did. I served some cooked quinoa on the side and scooped my Best-Ever Mushroom Sauce over top. My mushroom sauce does contain yogurt, so this is not a strictly vegan combination, but I'm not a vegan and was only craving a partial cleanse of animal products, which explains why I resisted the urge to include eggs and cheese in the croquettes. Honestly, not needed, whether or not you serve them with a vegetarian or vegan friendly accompaniment.
Black-Eyed Pea and Quinoa Croquettes


For the Croquettes:

1 1/2 cup of cooked black-eyed peas
1 generous tablespoon of olive oil
1 generous tablespoon of tamari or soy sauce
1 cup of cooked quinoa
1 red or green chili, finely chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of paprika

For the Coating:
1/4 cup of bread crumbs
1/4 cup of cornmeal
pinch of sea salt
freshly cracked black pepper
1/2 teaspoon of grated lemon zest


In a medium-large bowl, mash the black-eyed peas with a fork or potato masher. Mix in the olive oil, tamari and hot chili. Add the quinoa to the bowl, along with the spices and herbs and stir until well combined.

Combine the ingredients for the coating in a small bowl.

Line a baking sheet with parchment paper or lightly grease the sheet.

Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet. Bake in a preheated 350 degree oven for 40 minutes. Turn them after 20 minutes have elapsed.

Serves 4.

11 comments:

Kevin said...

mmm... mushrooms. I like the use of the quinoa in the croquettes.

indosungod said...

Love those croquettes. I am sure the black eyed peas gave them great texture and taste to boot.

Ricki said...

I already love the oatmeal/quinoa croquettes. . . these sound like another terrific dish. And the mushroom sauce is great, too (although I did veganize it!). :)

Holler said...

Those look gorgeous Lisa and I am drooling over the mushroom sauce!

anudivya said...

Oh my gosh! I love quinoa anything... this is too good. Nice contrast of textures working for you.

Fenris Badwulf said...

When I tried this, it was delicious. The mushroom stuff was real good.

Belén said...

Love mushrooms!! Will try your recipe for them.

Jamesia said...

Well, I'm clearly late to the table, as this was posted last year... Yet, this recipe sounds really delicious - I think I'll make it today! What do you think it'd be like with a bean mix in lieu of black-eyed peas? Also, I'm definitely subscribing to your feed... I need more good vegetarian recipes!

Lisa said...

Hello Jamesia;

The earthy flavour of black-eyed peas was especially nice in this recipe, but you could try a mixture of other beans. Let me know how the recipe works out for you!

Natasha said...

Hi Lisa,

I'm a big fan of your blog and I've just gotten round to reading the old recipes. This one looks great but I don't always get quinoa where I live. What could I use instead?

Lisa said...

Thanks for your comment Natasha. You might try brown or basmati rice, though I am not sure it would work out as well. Let me know.