Quinoa and Seaweed Croquettes with Summer Salsa
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- Serves: 4
- Preparation: 20
- Cooking: 20
- Ready: 40
Get a taste of the sea with these delicious croquettes from Greenpeace Chef Daniel Garibi!
Ingredients
For the croquettes
- 200 g cooked quinoa
- 60 g kelp, soaked overnight and finely chopped
- 15 g nori seaweed
- 4 tablespoons chopped chives
- 8 tablespoons oats
- salt
- olive oil
For the fresh summer salsa
- 2 finely chopped tomatoes (or about 12 cherry tomatoes)
- ¼ piece chopped red onion
- 2 tablespoons chopped chives
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (or sesame seed oil)
- 1 tablespoons chopped ginger
- salt
- 120 g fresh seasonal salad
Method
To make the croquettes
Mix the quinoa, oats, seaweed, chopped chives and a pinch of salt in a large bowl.
Make round flat medium size croquettes.
In a hot pan, add the oil and cook the croquettes for about 5 minutes on each side or until golden brown and crispy.
To make the fresh summer salsa
Mix all the ingredients and season.
To serve
Place the salsa at the bottom and on top the croquettes with the fresh salad on the side.
Additional notes
Recipe courtesy of Chef Daniel Bravo Garibi and Greenpeace, taken from Recipes for a Healthy World, a Greenpeace cookbook.
Check out a video of this dish being prepared.
Daniel Bravo has been part of the Greenpeace fleet for over 14 years. He is an environmentalist, committed father and is very passionate about food and life. Besides being responsible for the culinary celebrations on board, Daniel engages locally with movements of independent food sovereignty and is always supporting sustainable farming. His mission is to show the world that by changing our food habits, our purchasing and our nutrition, we can bring pride to local farmers and create a healthier, more equal society.
Facebook: Chef Daniel Bravo Garibi
Twitter: @DBGaribi
