Another way to get blood sugar-stabilizing millet into your diet and a delicious way to use leftover whole grains to create a lovely side dish to any meal.
Makes 3-4 servings
1/2 cup leftover, cooked brown rice
1/2 cup leftover, cooked millet
1/4 cup total onion and carrot, finely diced
1/4 cup fresh/frozen organic corn kernels (optional)
fine organic yellow corn meal
avocado or sunflower oil for 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 a generous coating of oil in a deep skillet over medium-low 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.
Fry each croquette until golden brown, turning once to ensure even browning and drain well on paper to remove any excess oil.
Cook’s Tip: 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. I will say though that millet makes the best croquettes as its natural creaminess binds them easily.