Millet Croquettes

October 25th, 2012

                                                  

 

These little burgers are a little labor intensive, but worth it.  They are warming, satisfying and the dip sauces make them a treat.  Thanks to Howard Wallen for his help with these.

1 cup millet

3 cups water

½ teaspoon salt

2 teaspoons olive oil

1 bunch of scallions (about seven), finely chopped

½ cup carrot, diced

2 teaspoons shoyu

½ cup chopped parsley

½ cup corn meal

safflower oil for frying

 

Sauces:

Sun-dried Tomato Ketchup

Apricot Mustard Sauce

 

To make millet croquettes:

Rinse the millet well and dry roast in a medium saucepan over medium heat, stirring constantly to avoid burning.  The millet is done when it is slightly golden in color and gives off a nutty fragrance. 

In another saucepan, bring the water and sea salt to a boil.  Add to roasted millet in hot pan, reduce heat to low and cover, simmering for 30 minutes. 

Meanwhile, in a skillet, heat olive oil and sauté scallions for a minute or so.  Add carrots and shoyu and sauté until slightly tender.  Remove from heat and put aside.

Make one of the sauces below.

When the millet is done, lay the sautéed scallions and carrots on top of the millet, cover and simmer for five more minutes.

Remove from heat and mix in parsley and corn meal.  Let mixture sit for 10-15 minutes or until it’s cool enough to handle with your hands.

Form small croquettes, like small, palm-sized hamburgers.  Dredge in excess corn meal.

Heat about half an inch of safflower oil in a skillet over medium heat, making sure it doesn’t smoke.  Test the oil by dropping in a tiny bit of the millet mixture; if it bubbles and quickly floats to the top, the oil is ready.  Carefully place the croquettes in the oil and fry for 3 to 4 minutes on each side.  Remove from oil with tongs and drain on paper bag. 

Serve hot with one or more of the following sauces. 

Serves 3-4  

Sun-dried Tomato Ketchup:

1 jar (8.5 oz) of sun-dried tomatoes in olive oil

1 clove of garlic, minced

1 or 1 ½ cups fresh tomatoes, diced

½ cup brown rice syrup

2 tablespoons shoyu

½ cup apple cider vinegar

Blend all ingredients (including oil from tomatoes) in a blender.  Adjust seasonings to taste.  It should be quite tangy—the perfect complement to the millet croquettes.  This recipe makes more than you may need but it goes really well with lots of things and can just serve as the family ketchup for a week or so.

Apricot-Mustard Dip Sauce:

½ cup fruit-sweetened apricot jam

¼ cup water

2 teaspoons organic Dijon mustard

½ teaspoon shoyu

The juice of one lime

 

Whisk ingredients in a bowl and serve either on croquettes or as a dip sauce. 

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