Koupes - Quinoa Crusted Beef Croquettes

Cook Time 45 minutes

Servings 6-8

Ingredients

Sunflower oil, for frying 

Greek yoghurt and lemon wedges, to serve 

Quinoa Dough 

250g (1¼ cups) white quinoa, rinsed 

Sea salt flakes

½ tsp ground cinnamon 

Pinch of freshly ground white pepper 

Filling 

1 tbsp extra virgin olive oil

1 onion, finely chopped

250g beef mince

1 large garlic clove, finely chopped 

2 tablespoons pine nuts 

½ tsp ground cinnamon 

½ tsp ground cumin 

Handful of flat-leaf parsley leaves, finely chopped, plus extra to serve 

Handful of mint leaves, finely chopped, plus extra to serve 

½ tsp finely grated lemon zest 

Freshly ground white pepper or black pepper 

Salt

Method

To make the quinoa dough, place the quinoa in a saucepan, add 625ml (2½ cups) water, cover and simmer over low heat for 10 minutes. Remove from the heat and cool with the lid on, then fluff with a fork. Transfer the quinoa to a food processor and season with 1 teaspoon salt, the cinnamon and white pepper. Blitz to form a coarse paste. Set aside to cool completely.

To make the filling, heat the olive oil in a large frying pan over medium-low heat. Add the onion and a pinch of salt and sauté, stirring occasionally, for 5 minutes or until softened. Add the beef and cook, breaking up large chunks with a wooden spoon, for 2 - 3 minutes until browned. Stir in the garlic, pine nuts, cinnamon, cumin and a good pinch of salt and pepper. Cook for another minute to combine. Remove from the heat and stir in the parsley, mint and lemon zest. Taste and adjust the seasoning if necessary.

Roll the cooled quinoa dough into 16 balls. Press a ball between the palms of your hands to flatten into a thin disc. Place a heaped tablespoon of mince filling in the centre of the disc. Fold the disc over to seal and, using your hands, shape into an oval. Repeat this process with the remaining dough and filling.

Heat enough sunflower oil for shallow frying in a large, deep frying pan until it reaches 180°C on a kitchen thermometer (or until a cube of gluten-free bread dropped in the hot oil browns in 15 seconds). Add the koupes in batches and fry for 5 - 6 minutes or until golden and crunchy. Drain on paper towel. Serve with the Greek yoghurt, lemon wedges and a sprinkling of extra herbs.

VARIATION: For vegetarian Koupes, replace the mince with 250g chopped mushrooms of your choice.

NUTRITION NOTE: Quinoa is a complete protein containing all nine essential amino acids. It is a great source of fibre, antioxidants and minerals, so it is nutritionally superior to bulgur wheat and couscous.