Spinach Potato Quinoa Croquettes with a Spinach Sorrel Pesto

Name: Spinach Potato Quinoa Croquettes with a Spinach-Sorrel Pesto
Ingredients: Spinach Croquettes; 1 large russet potato; 2 cups chicken broth; 1/2 cup quinoa, well rinsed (I use a mixture of red and white quinoa); 1 1/2 cups yellow onion, finely diced (about 1/2 of a large onion); 5 cloves of garlic, 2 that are smashed and 3 that are minced; 1 large bunch of spinach or 2 small bunches (leaves only); 1 tablespoon lemon juice; lemon zest from 1 lemon; 1/2 cup parmesan cheese, grated; 4 teaspoons Dijon mustard; 1/2 teaspoon yellow mustard seeds; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1 large egg; 1 cup panko bread crumbs (or toasted bread crumbs); Spinach - Sorrel Pesto; 2 little bunches of sorrel leaves, coarsely chopped (about 15 leaves per bunch); 20 small baby spinach leaves, coarsely chopped; 1 clove of garlic, coarsely chopped; 1 tablespoon toasted pine nuts; 1/4 cup parmesan cheese, grated; 1/4 teaspoon salt, to taste; 1 teaspoon lemon juice; 1 cup olive oil