Quinoa Croquettes with Pomegranate and Dill

Step 1

In a large bowl, combine 2 cups cooked quinoa, 0.5 cup pomegranate seeds, 0.25 cup chopped dill, 0.5 cup diced red bell pepper, 2 eggs, and 0.5 cup breadcrumbs. Mix until well combined; the mixture should hold together when pressed.

Step 2

Shape the mixture into 8 equal patties, about 0.5 inch thick. If the mixture is too sticky, wet your hands slightly.

Step 3

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the patties in a single layer, working in batches if needed. Cook until golden brown and crisp on the bottom, about 4-5 minutes.

Step 4

Flip the patties carefully and cook the other side until golden and heated through, another 4-5 minutes. Transfer to a plate.

Step 5

In a small bowl, whisk together the remaining 1 tbsp olive oil and 2 tbsp orange juice. Drizzle over the croquettes and garnish with extra dill and pomegranate seeds if desired.

Step 6

Serve warm, with extra orange drizzle on the side.