Back-to-school season means back-to-lunchbox season. For most of us that also involves scrambling around to find healthful things that our children love to eat and that are reasonably easy to make. Last week a friend asked me what she could send to school with her daughter. Since her daughter has nut allergies and because of the school’s no meat rule, she was having a hard time thinking of entire meals. So, here’s a segment that will pop up from time to time called “In the Lunchbox”.
These croquettes or, as my mini-chefs refer to them, “croakettes” began with a recipe from vegetarian chef extraordinaire Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I added some extras like the chopped red chard and the tiny mozzarella balls tucked away in the middle to amp up the nutrition. The chopped onion has been switched to chopped shallots as they’re a little sweeter and may please kids’ palates more. And, of course, please serve these with ketchup on the side.
Quinoa-Chard Croquettes
*3 large russet potatoes, about 20 oz.
*2 cups cooked quinoa, instructions to follow
*4 shallots, finely chopped
*1 T. plus 1 t. paprika
*2 t. ground coriander
*1 t. dried oregano
*2 t. ground cumin
*2 cups red chard leaves, chopped
*3 cloves garlic, minced
*2 eggs, lightly beaten
*1 c. cottage cheese
*1/2 c. chopped parsley
*2 1/2 c. bread crumbs
*salt and pepper, to taste
*oil for frying
Boil the potatoes till tender. Let them cool, and then cut them into quarters so that your mini-chef can mash them with a fork. Set aside.
To make quinoa, in a fine mesh sieve, wash the grains for one minute under cold water. Your mini-chef might love this task, but with the little ones, keep a hand on the handle of the sieve to guide them. Otherwise the tiny grains could go a-flying. Bring 4 cups of water to a boil in a medium saucepan, add 1/2 teaspoon of salt and the quinoa. Lower the heat, cover, set your timer for 13 minutes. Quinoa is cooked when you see the little spirally germ pop out.
Meanwhile, get on with the rest. First mix all your dried spices and herbs together in a little bowl. Saute the onion in 3 T. of oil for a couple of minutes, and then throw in the spice mix. Continue cooking over medium heat till the onion is soft. Put in the chard and let soften another minute or two. Lower the heat a bit, throw in the garlic and cook 30 seconds longer, stirring, and take off the heat immediately.
Get out a big bowl, and let your mini chef crack the eggs into it. Doing this first will ensure that, if you get a little shell in the bowl, you can just scoop it right out. After that’s done, begin throwing all the rest of the ingredients into the bowl except for the breadcrumbs. Talk about the different colors, textures and scents as you throw things into your big bowl. Then stir it all together with a wooden spoon. Season with salt and pepper to taste.
Form the croquettes: first pour your bread crumbs in a shallow dish or bowl. Then cut or tear the mozzarella into small bits about the size of a marble. Using your hands, form balls or ovals around one or two of the mozzarella bits. The croquettes could really be any size you like, but if your children are helping you, you might consider making them about the size of a burger patty for easy handling. Once they’re shaped, very gently roll the croquettes around in the bread crumbs until they are nicely coated. Fry them, a few at a time, in more of the oil over medium heat. We find it really helpful to turn them with a slotted spoon. When done they will be golden brown and fragrant.
