Broccoli & Quinoa Croquettes

300g broccoli stalks, chopped
4 brown onions, chopped
6 cloves garlic, chopped
4 cups cooked quinoa
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
2 tsp lemon peel, grated
Salt & pepper to taste
4 free-range eggs, beaten
1 cup grated parmesan
1 cup grated cheddar
1 cup wholemeal breadcrumbs
Oil for frying

 

In a large heavy-based saucepan, put olive oil, onions, garlic, lemon peel, rosemary, broccoli and salt and sauté for 15 minutes or until soft. Blend in a food processor until smooth before mixing in half of the beaten egg, the cheeses, quinoa and pepper to taste. Form the mixture into 12 balls, dip into egg and breadcrumbs, then shallow- or deep-fry in oil until golden brown. Serve with a tomato and basil sauce. Serves 4–6.