Millet Croquettes

Thicken watery millet with arrowroot or flour. Celery and arame can also be included. Serve with grated raw daikon.

Serves: 6Hands-on: 30 minutesTotal: 9 hoursDifficulty: Easy

Serves: 6

Ingredients

  • 1 cup millet
  • 3 cups spring water
  • ½ cup pumpkin seeds, toasted
  • ½ bunch scallions, minced
  • ½ bunch parsley, minced
  • 1 small carrot, peeled and grated
  • 1 tsp. shoyu
  • ¼ cup safflower oil

Directions

  • In a saucepan, dry roast millet over medium heat, stirring constantly, until fragrant, about 6 minutes. Remove from heat. Add water and soak millet overnight.
  • Bring to boil, lower heat, and simmer, covered, 30 minutes. Transfer to bowl.
  • Grind pumpkin seeds in suribachi or food processor. Add seeds, scallions, parsley, and carrot to millet. Mix ingredients and season with shoyu.
  • Form millet into croquettes. Heat oil in skillet and pan fry croquettes until browned on each side.

Recipe Information

Serves: 6

Ingredients

  • 1 cup millet
  • 3 cups spring water
  • ½ cup pumpkin seeds, toasted
  • ½ bunch scallions, minced
  • ½ bunch parsley, minced
  • 1 small carrot, peeled and grated
  • 1 tsp. shoyu
  • ¼ cup safflower oil

Directions

  • In a saucepan, dry roast millet over medium heat, stirring constantly, until fragrant, about 6 minutes. Remove from heat. Add water and soak millet overnight.
  • Bring to boil, lower heat, and simmer, covered, 30 minutes. Transfer to bowl.
  • Grind pumpkin seeds in suribachi or food processor. Add seeds, scallions, parsley, and carrot to millet. Mix ingredients and season with shoyu.
  • Form millet into croquettes. Heat oil in skillet and pan fry croquettes until browned on each side.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat17g
Saturated Fat2g
Cholesterol0mg
Sodium100mg
Total Carbohydrate30g
Dietary Fiber3g
Sugars1g
Protein10g