This recipe for millet and vegetable croquettes is worth the work. The finished product can be shaped into patties or round balls, made ahead of time, and even frozen. Feel free to experiment with varying the vegetables, and serve them with the pesto sauce that follows, or one of the dressings in the Sauces section.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 6 ounces Cremini mushrooms, sliced thin
- 1 carrot, chopped fine
- 1 rib celery, chopped fine
- 1 teaspoon chopped fresh thyme
- 2 cups cooked millet
- Sea salt and freshly ground pepper
- 1 cup panko (Japanese breadcrumbs) or other fine, dry breadcrumbs
- Olive oil for frying
- For the Herb Pesto:
- 1 small clove of garlic
- 2 tablespoons pine nuts or blanched almonds
- 2 tablespoons extra virgin olive oil
- 1 cup fresh dill leaves
- 1 cup flat Italian parsley leaves
- 2 tablespoons water
- Sea salt and freshly ground pepper
Preparation:
Heat the olive oil over medium high flame in a heavy skillet. Add the shallots, cook one minute, and then add the mushrooms, carrot, and celery. Cook 8-10 minutes, until the vegetables are tender and starting to brown. Add the thyme, stir in the millet, and transfer the mixture to the bowl of a food processor.
Pulse briefly, until the mixture holds together but still has some texture. Season to taste and form the millet mixture into 8 patties or balls. Roll the patties in the panko and place on a sheet of baking paper.
Heat olive oil over medium flame, and sauté the patties about 2-3 minutes on each side, until they are golden. Drain on paper towels and serve drizzled with herb pesto.
Herb Pesto:
Blend together the garlic, nuts and olive oil in a blender or food processor. Add the dill and parsley, and puree until smooth.
Add a tablespoon or two of water to thin the pesto to a dressing-like consistency, and season to taste. Makes about 1 cup.
Note: This sauce holds well and can be kept for several days. It is excellent stirred into salad dressing or pasta salad.
Serves 4 as an appetizer
Copyright 2010 by Jen Hoy
Pulse briefly, until the mixture holds together but still has some texture. Season to taste and form the millet mixture into 8 patties or balls. Roll the patties in the panko and place on a sheet of baking paper.
Heat olive oil over medium flame, and sauté the patties about 2-3 minutes on each side, until they are golden. Drain on paper towels and serve drizzled with herb pesto.
Herb Pesto:
Blend together the garlic, nuts and olive oil in a blender or food processor. Add the dill and parsley, and puree until smooth.
Add a tablespoon or two of water to thin the pesto to a dressing-like consistency, and season to taste. Makes about 1 cup.
Note: This sauce holds well and can be kept for several days. It is excellent stirred into salad dressing or pasta salad.
Serves 4 as an appetizer
Copyright 2010 by Jen Hoy
