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Gluten Free Amaranth Potato Croquettes

Name: Gluten Free Amaranth Potato Croquettes
Total time: 45 min
Yield: 0
Cuisine: British
Ingredients: 2lb or 1kg boiled potatoes; 4 tbsp quinoa flour OR; 4 tbsp amaranth flour; 1/2 cup or 25g popped amaranth; 1/4lb or 125g hard cheese grated; 2 organic eggs; 1 bunch fresh parsley, chopped; sea salt and freshly ground black pepper to taste; 1 cup or 100g gluten free breadcrumbs; a little oil for frying

Served with salad it makes a fine light supper.

Customer Rating:
4.0

(1 votes)

Posted by: Rhona
On: 22/01/2009

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Lunch Box
Main Courses
Recipes for kids
Side dishes

You will need

Ingredient	Add
2lb or 1kg boiled potatoes	Awaiting stock	More products
4 tbsp quinoa flour OR	Awaiting stock	More products
4 tbsp amaranth flour
1/2 cup or 25g popped amaranth	Awaiting stock	More products
1/4lb or 125g hard cheese grated	Awaiting stock	More products
2 organic eggs	Available only in our Edinburgh shops	More products
1 bunch fresh parsley, chopped	Awaiting stock	More products
sea salt and freshly ground black pepper to taste
1 cup or 100g gluten free breadcrumbs		More products
a little oil for frying		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Mash the boiled potatoes.
Add the amaranth flour, popped amaranth, cheese, 1 egg, parsley, salt and pepper and mix well. f the mixture seems too loose to form croguettes add additional amaranth flour as necessary.
Allow the mixture to cool.
Form into round or cylindrical croguettes, dip each into the other beaten egg, roll in the breadcrumbs and allow to dry thoroughly on a rack at room temperature.
n a large frying pan heat the oil until hot but not smoking, and add the croquettes, a few at a time, turning carefully to brown them on all sides.
This can be done ahead of time and the croquettes re-heated in a hot oven.
Serve with salsa and a large green salad.