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
Step By Step Instructions:
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.