Millet croquettes

6 servings

Ingredients

Quantity Ingredient
1 cup Whole wheat pastry flour
½ cup Unbleached white flour
½ cup Corn flour
1 cup Millet; uncooked
1¾ cup ;water
pinch Salt
½ cup Fresh parsley; finely chopped
1 cup Carrots; finely grated
½ cup Soy sauce
½ cup Plus 2 Tbs water
1 tablespoon Arrowroot flour
¼ teaspoon Sea salt
2 cups Carbonated water
1 cup Onions; diced
1 cup Whole wheat pastry flour
Whole wheat bread crumbs
2 cups Oil for deep frying (sesame, safflower or canola)
2 teaspoons Kuzu powder
1 tablespoon Fresh ginger root; grated

Directions

TEMPURA BATTER

CROQUETTES

SOY AND GINGER SAUCE

To make batter: Mix together flours and salt.

Gently stir in carbonated water and refrigerate until ready to use.

To make croquettes: Washmillet in cold water and drain.

Bring water and salt to a boil. Stir in millet, cover and return to a boil.

Lower heat and simmer for 25 minutes or until wate is absorbed, stirring occasionally.

Remove from heat and let cool.

Mix in parsley, carrots, onions and pastry flour.

Form golf-ball size croquettes, flattening the ends a little.

Coat each croquette with cold batter and roll in bread crumbs.

Heat and 2½ inches of oil in a heavy skillet.

Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on each side or until golden.

Drain well and keep hot.

To make sauce:

Bring soy sauce and ½ cup water to a boil.

Dissolve kuzu powder in 2 tablespoons water.

Stir kuzu into soy sauce mixture and return to a boil.

Lower heat andsimmer for 5 minutes, stirring constantly.

Squeeze juice from ginger root and stir into sauce.

Pour hot sauce over croquettes. Per serving: 371 cal; 11 g prot; 231 mg sod; 64 g carb; 11 g fat; 0 mg chol; 70 mg calcium

From DEEANNE's recipe files

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