"Millet and broccoli are cooked together with garlic, tarragon and red pepper, formed into squat little cushions, and lightly pan fried." Veganomicon
Preheat a small pot over medium heat. Saute the garlic in the oil for about 30 seconds. Add the tarragon, red pepper flakes, black pepper, and salt, and mix for a few seconds. Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker. If it doesn't don't sweat it too bad, just proceed with the recipe. Better that than you burn the garlic.
Add the vegetable broth and cover; bring to a boil. Once the mixture is boiling, lower the heat to a simmer, cover and cook for 10 minutes.
Mix in the chopped broccoli, cover, and cook for about 7 minutes. Uncover and cook for another 10 minutes, stirring often. Once the water is mostly absorbed, turn off the heat but leave the pot on the stove, covered, to continue to cook for another 10-15 minutes. At that point, all of the water should be absorbed and the millet should be mushy if you push down on it with the spoon. It's very important that the millet be well cooked or the croquettes could fall apart, so if it doesn't seem fully cooked, let it sit for an additional 5-10 minutes. You are looking for a polenta-like consistency.
Transfer to a mixing bowl and let cool for about 10 minutes, then move the bowl to fridge to coll the rest of the way, for about 45 minutes or so. Give it a stir now and again to speed up the cooling process. Don't skip or skimp on this cooling step or your croquettes will turn to millet mush in the skillet.
Once cooled, tightly form the millet into golf ball-size ball. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire shaped croquettes.
Heat a thin layer of olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the croquettes in batches for 3-4 minutes on each side. They should be golden brown with a few darker spots.
Serve immediately.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 25 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 377mg | 13 % | |
Potassium 411.7mg | 11 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 42.4g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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