Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Chili Croquettes                                               
A big flavorful pot of Mexican chili is always a winning formula to satisfy a crowd, but what to do with leftovers? With a few additional ingredients and seasonings, you can give any chili its second life as jazzy croquettes or sliders. They make excellent appetizers. You might start with leftover chili. Add a few ingredients, shape into patties, pan-toast, then garnish them with sweet roasted cherry tomatoes and salsa.
 
Prep 15 minutes        
Cook 15 minutes
Make twelve 2-inch croquettes
                                                              
Up to 1 teaspoon cumin seeds, roasted and freshly ground, to taste
Up to 1 teaspoon chipotle powder from 1 chipotle chile, to taste
1 tablespoon chia seeds, ground
2 cups meatless chili
1 cup mashed potato from 1 large or 2 medium purple or red-flesh potato, microwaved and peeled
½ cup rolled oats
¾ to 1 cup whole grain, oil-free breadcrumbs
Up to 2 teaspoons aka (red) miso to taste
½ teaspoon liquid Smoke to taste
Up to 1 teaspoon lime juice to taste
Garnish with roasted cherry tomatoes, a spoonful of diced mango or pineapple. Alternatively garnish with a dollop of soy mayo, mango salsa, or salsa verde, topped with a microgreen or small sprig of herbs.
 
Heat a small skillet on medium for 2 minutes. Add a teaspoon of cumin seeds, stirring constantly, and roast them for 30 seconds to a minute, just until you perceive its aroma. Remove the pan and the seeds from the pan. When they have cooled, grind them to a powder using a coffee grinder.
Next use the coffee grinder to grind a chipotle chile, and finally the chia seeds.
Microwave the potato(s) whole and unskinned for 3 to 5 minutes, depending on their size. They are done when a sharp knife penetrates their flesh easily. Peel and mash or rice them. Measure out 1 cup.
Add chili, mashed potato, ground chia, and rolled oats in a food processor. Pulse just a few times to mix but do not overmix. The mix should retain varied textures of its ingredients. 
Transfer the mix to a bowl. Stir in as many whole grain breadcrumbs to enable to mix, when pressed, to hold together. 
If the chili was well-seasoned, you may not need to add much seasoning to the croquette mix. Taste and amend it, if needed, to suit your tastes, by adding a little more roasted cumin powder, chipotle powder, aka miso, liquid smoke, and/or lime juice.
Shape the mix into compact patties with your hands or press into a 2-inch ring mold to shape small croquettes or sliders.
Preheat a non-stick pan on medium for 4 minutes. Add several patties at a time, allowing room around them to facilitate flipping. Cook for 3 minutes.  
Using a nylon or silicone spatula, peek underneath and check the color: When the patties are lightly browned, flip them over and cook for an additional 3 minutes so that they are golden and lightly toasted on top and bottom.  Adjust the heat accordingly. 
Transfer the cooked croquettes to a cooling rack and give them 5 minutes to firm up.  
Garnish the croquettes or sliders as you like with your favorite toppings and serve warm.