The Vegan Cookbook Challenge #17: Mini Quinoa Croquettes – May 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 17th re-creation. Using a number generator, I landed on the Vegan Everyday and the result was a recipe for Mini Quinoa Croquettes. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.



– 1 cup of Quinoa, rinsed and drained

– 1 tsp of fine Sea Salt, divided

– 1 cup of chopped/peeled Sweet Potato 

– 6 tbsp of Ground Flax Seeds 

– 1 tbsp of Tahini 

– 2 tsps of chopped fresh Thyme Leaves 

– 1 tsp of freshly grated Lemon Zest 

– 1 tbsp of freshly squeezed Lemon Juice 

 – Water 


1.) In a large saucepan, combine quinoa, 2 1/2 cups of water and 1/4 tsp of salt; bring to a boil. Reduce heat and simmer for 12 – 15 minutes or until quinoa is tender and almost all the liquid has been absorbed. Cover and set aside for 10 minutes so the quinoa can absorb any remaining liquid and swell.

2.) In a small saucepan, combine 2 cups of water, sweet potato and 1/4 tsp of salt; bring to a boil. Reduce heat and simmer for 8 – 10 minutes or until sweet potato is tender. Drain and transfer potato to a bowl.

3.) In a large bowl, toss together cooked quinoa and sweet potato, ground flax seeds, tahini, thyme, lemon zest, lemon juice and remaining 1/2 tsp of salt, until well combined. Set aside for 5 – 6 minutes so the flax seeds can absorb some of the liquid and swell.

4.) Using a 1/4 cup measuring cup, drop about 10 portions of the mixture onto a prepared baking sheet. Using the palm of your hand, press down firmly on each cake until it holds together. Use your hands to shape, if desired.

5.) Bake in a preheated oven for 8 – 10 minutes, until lightly browned and crisp. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.


I know for a fact that I will never make these again. I really liked the texture and feel of them after were they were baked in the oven but they had ZERO flavour. There just weren’t enough strong ingredients to make this dish tasty. Not only that, I hate tahini. It definitely wasn’t my favourite recipe. If you try this one yourself, add more spices and herbs. Hopefully, next month, I land on a really yummy creation.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

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