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  • 1 c. quinoa
  • 1/2 c. wild rice
  • 3 c. boiling water


Combine quinoa and wild rice in saucepan with boiling water cover and simmer for 20 minutes or until all moisture is gone. Cool.


Ingredients (for filling):

  • 1/4 c. celery, chopped very fine
  • 1/4 c. onion, chopped very fine
  • 2 cloves garlic, minced
  • 1 tbsp. chopped parsley
  • 1/2 c. mushrooms, chopped fine
  • 1 tbsp. soy sauce


Mix all the above ingredients together well with quinoa and wild rice; let stand in refrigerator 2-4 hours then form into croquettes or small patties.


Ingredients (for dredging):

  • 1 c. all-purpose flour
  • 2-3 eggs
  • 4 teaspoons milk
  • 1/2 c. bread crumbs
  • 1/4 tsp. nutmeg
  • Vegetable oil for frying


Dredge croquettes in flour and dip into eggs mixed with 4 teaspoons milk. Then roll patties into bread crumbs which have the nutmeg mixed in.

Let set for 1/2 hour. Deep fry until golden brown. Serve at once with a hot mustard sauce of your choice. You may add cooked chicken or shrimp to this recipe. This mixture is a little moist and hard to dredge in flour and roll in bread crumbs, just be very careful. When fried the center is creamy and moist and very good.


Karen’s Notes:

This recipe was a bit confusing as it was originally written, so I modified it slightly for clarity. Use low sodium soy sauce in the filling.  If you make sure that the oil is hot enough (375 degrees), the croquettes will come out crispy on the outside without being greasy.


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