Millet and tempeh croquettes

12 servings

Ingredients

Quantity Ingredient
2½ cup Water
1 cup Millet; rinsed
¼ teaspoon Salt
8 ounces Packaged tempeh
¾ cup Dried arame seaweed
4 tablespoons Olive oil
3 Cloves garlic; minced
2 mediums Carrots; grated
2 tablespoons Tamari; or to taste
⅔ cup Thinly sliced green onions
¾ tablespoon Dijon mustard
2 tablespoons Umeboshi vinegar
½ cup Minced fresh parsley
1 cup Cornmeal
12 PATTIES VEGAN

Directions

At the Whole Foods Project supper, these croquettes were served with a coleslaw spiked with horseradish.

In medium saucepan, bring water to a boil. Add millet and salt and return to a boil. Cover, reduce heat to low, and simmer until millet is tender and water is absorbed, about 20 minutes. (Millet should have a slightly creamy consistency. If too dry, add a little more water while cooking).

Meanwhile, steam tempeh for 15 to 20 minutes. Let cool. Put millet into medium bowl and crumble in tempeh. Set aside.

Rinse arame in cold water several times, then soak in cold water to cover until soft and pliable, about 10 minutes. Drain well.

In large skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, carrots, arame and 1 tablespoon of tamari, Cover and cook over medium low heat for 1 5 minutes. Remove from heat.

Add arame mixture, green onions, mustard, vinegar, parsley and remaining 1 tablespoon of tamari to millet mixture.

Mix well. Pour cornmeal into shallow bowl. Form mixture into 3-inch patties. Dredge patties in cornmeal to lightly coat both sides. In large skillet, heat remaining 2 tablespoons oil over medium heat. Add croquettes, in batches if necessary, and cook until golden brown, 6 to 8 minutes per side. Or, bake croquettes at 350 degrees for about 30 minutes.

PER PATTIE: 171 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT.FAT); 21G CARB.; 338MG SOD.;4G FIBER..

Converted by MC_Buster.

By Kathleen <schuller@...> on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 55 Converted by MM_Buster v2.0l.

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