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Brown Rice and Millet Croquettes

Croquettes are easy to make and so yummy to serve, adding a 'specialness' to the most humble of feasts. These get a crunchy outside shell from the corn meal. So delicious! 


1/2 cup leftover, cooked brown rice
1/2 cup leftover, cooked millet
1/4 cup total onion and carrot-diced
1/4 cup fresh corn kernels (optional)
Fine corn meal
Avocado oil for deep frying or shallow frying

The above measures are really just a guide. Grain ratios may vary, depending on what you have available. The same goes for vegetables.

Prepare the vegetables and mix in with the grain until well incorporated. Begin warming the oil if deep-frying, over medium heat. With moist hands, form the croquettes into small spheres, thick discs or oblong discs. Pour some corn meal onto a plate and dredge each croquette thoroughly before frying. This will hold the croquette together as well as give it a crispy outer coating. Deep-fry each croquette until golden brown and drain well on paper to remove any excess oil. If shallowfrying, simply heat about 1/4" deep oil in a skillet and fry the croquettes on each side until golden. Drain well. These are great served with a simple dipping sauce consisting of soy sauce, water and fresh grated ginger juice or lemon juice.

Variations: Don't be limited to this combo. Any cooked whole or cracked grains will make delicious croquettes. Rice with bulgur, Millet with cous cous, Barley and corn--the list is virtually endless. And dressed up with some diced veggies worked through, these croquettes are almost a meal in themselves.


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