Coconut Curry Quinoa Croquettes

We recently received a very generous sampling of "Mary's" crackers in the mail. My favourite GF crackers ever! I went through a phase of addiction with these, for real, thank god they were gluten-free!! These crackers are so so crunchy, and all of the seeds and whole grains give it a nice varied texture and create different dimensions of crunch.
It was hard to think of a recipe that uses crackers as an ingredient, but then I remembered seeing "croquettes" on the food network once and then came up with the genius idea of making quinoa croquettes! Not to mention Coconut Curry Quinoa Croquettes.

2/3 cup quinoa, cooked
1 large carrot, finely shredded
2 tsp curry powder
1/2 tsp turmeric
Pinch of cayenne
1 1/2 tsp cumin
2 tsp psyllium husk (for sticky-togetherness)
1/2 tsp salt

For crumb crust:
1/2 cup mary's crackers, ground finely (or alternative gluten-free cracker)
1/4 cup ground unsweetened shredded coconut

Cook the quinoa in a small pot. Once it's finished cooking add the carrots, psyllium and spices and let it sit for about five minutes with the lid on. Transfer to a bowl and refrigerate until cool. Prepare the crumb coating. Roll quinoa mixture into balls and flatten slightly. Roll in crumb coating, brush both sides with water and then roll once more in the coating. Fry in coconut oil on both sides until golden. Serve with chutney or whatever sauce you fancy!

 I put ground up shredded coconut in with the cracker crumbs and it makes the coating toasty and golden.

Coconut Fields Foreva

Serve these little guys with a generous helping of mango chutney or whatever sauce you care for.

It's Daaaavey Croquette!