6-7 servings
- 170 g ( 6 oz) quinoa
- 100 g (3.50 oz) dried mixed mushrooms, soaked in warm water for about 2 hours
- 2 garlic cloves
- ½ red onion, finely sliced
- A small bunch of parsley, finely minced
- Veggie stock
- White flour
- Veggie margarine
- 4-5 fennel seeds, pounded in a mortar
- Frying oil
- Extra virgin olive oil
- Sea salt
Wash the quinoa under cold, running water. Pour it in a pot with 450 ml (15.8 fl oz)of water, some salt and a piece of veggie stock and let the mixture simmer for about half an hour.
Put two garlic cloves and some oil in a large frying-pan and let them cook (stir 2-3 times) until golden. Add the squeezed mushrooms. Cover and let them cook for more than half an hour, until done to a turn. Stir frequently.
To be honest, dried mushrooms were not so easy to cook. Anyway, add some water and some oil if they need it. When ready, remove the garlic cloves and add some salt.
Meanwhile, the quinoa should be ready and its water should be completely absorbed.
Process all the mushrooms but someone in a blender or food processor. Mix the blended mushrooms and the quinoa.
Form some big croquettes (with these ingredients you will have about 15) and let them cool. Actually, you could prepare the croquette a lot of time before and let the frying at the end.
Place a knob of veggie margarine in a frying-pan. Let it melt and add the onion. Cook until tender, stirring frequently. Roughly chop the remained mushrooms and add them to the onion togheter with the parsley. Pour half a cup of water in the pan and bring to the boil. Add some salt and 2-3 tablespoons of white flour, stirring quickly and keeping attention to avoid the formation of lumps. Turn off the heat when the mixture is quite thick. Add the fennel seed powder.
Deep-fry the croquettes in hot oil. Let them drain on blotting paper. Stir fry the warm croquettes in the sauce.
