Party Crispy Feta and Herb Quinoa Croquettes

Steps

1. 1

   Mix and chill filling

   • In a large mixing bowl, combine 1.5 cups cooled cooked quinoa, ¾ cup crumbled feta cheese, 3 tablespoons chopped fresh dill, 3 tablespoons chopped fresh parsley, 2 minced garlic cloves, and 1 tablespoon finely grated lemon zest.
   • Gently fold in 3 tablespoons panko breadcrumbs and 1 beaten egg until just combined—avoid overmixing or the feta will break down and the texture will become mushy.
   • Season with salt and black pepper to taste, keeping in mind that feta is already quite salty.
   • Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture and the mixture to firm up, making it easier to shape.

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   Ready when: Mixture is firm and holds together when pressed

   Tip: Don't overmix—use a gentle folding motion to preserve the quinoa's texture and keep the feta in distinct crumbles. Taste before adding salt since feta is already salty.

2. 2

   Preheat air fryerOven 380°F / 195°C

   • While the mixture chills, set your air fryer to 380°F (193°C) and let it preheat for 5 minutes until it reaches the target temperature.
3. 3

   Form croquettes

   • Remove the chilled mixture from the refrigerator.
   • Using a 2-tablespoon cookie scoop or two spoons, form the mixture into approximately 16 oval croquettes, each about 3 inches long and ¾ inch thick.
   • Place them on a parchment paper-lined plate as you work.
   • If the mixture feels too soft to hold its shape after shaping, chill for another 10 minutes before breading.

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   Ready when: All croquettes are evenly shaped and firm to the touch

   Tip: Slightly damp hands help prevent sticking and make shaping easier without distorting the croquettes.

4. 4

   Bread the croquettes

   • Set up a breading station with two shallow dishes: one containing 1 beaten egg and one containing the remaining 1 cup panko breadcrumbs.
   • Working with one croquette at a time, dip it completely in the beaten egg, allowing excess to drip off, then immediately roll it in the panko, pressing gently so the breadcrumbs adhere evenly on all sides.
   • Place each breaded croquette on a clean plate as you finish.

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   Ready when: Each croquette is completely covered with an even, golden-tinted layer of breadcrumbs

   Tip: For extra-crispy croquettes, do a quick second dip in egg and breadcrumbs after the first coat. Work quickly so the coating doesn't separate from the filling.

5. 5

   Air fry until crispyOven 380°F / 195°C

   • Arrange the breaded croquettes in a single layer in the air fryer basket, leaving approximately ½ inch of space between each one.
   • If your air fryer basket is small, work in batches to avoid crowding, which prevents even cooking.
   • Air fry at 380°F (193°C) for 12–15 minutes, shaking the basket or flipping the croquettes halfway through cooking to ensure even, golden browning on all sides.

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   Ready when: Deep golden brown on all sides, crispy to the touch, and internal temperature of 160°F (71°C)

   Tip: Don't overcrowd the basket—this prevents even cooking and crisping. If croquettes are still pale at the 12-minute mark, add 2–3 more minutes of cooking time.

6. 6

   Rest and serve

   • Transfer the hot croquettes to a paper towel-lined plate.
   • Let them rest for 2–3 minutes to allow the exterior crust to firm up and the interior to cool slightly for easier serving.
   • Serve immediately while still warm, optionally accompanied by tzatziki sauce, Greek yogurt dip, hummus, or fresh lemon wedges.