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


  • 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


  • 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.