Side Pannel
Millet Croquettes
Millet Croquettes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- -------------------------------TEMPURA BATTER-------------------------------
- 1 c Whole wheat pastry flour
- 1/2 c Unbleached white flour
- 1/2 c Corn flour
- 1 tb Arrowroot flour
- 1/4 ts Sea salt
- 2 c Carbonated water
Directions
CROQUETTES
1 c Millet; uncooked
1 3/4 c ;water
pn Salt
1/2 c Fresh parsley; finely
-chopped
1 c Carrots; finely grated
1 c Onions; diced
1 c Whole wheat pastry flour
Whole wheat bread crumbs
2 c Oil for deep frying (sesame,
-safflower or canola)
SOY AND GINGER SAUCE
1/2 c Soy sauce
1/2 c Plus 2 Tbs water
2 ts Kuzu powder
1 tb Fresh ginger root; grated
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 2 1/2 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 1/2 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
1 c Millet; uncooked
1 3/4 c ;water
pn Salt
1/2 c Fresh parsley; finely
-chopped
1 c Carrots; finely grated
1 c Onions; diced
1 c Whole wheat pastry flour
Whole wheat bread crumbs
2 c Oil for deep frying (sesame,
-safflower or canola)
SOY AND GINGER SAUCE
1/2 c Soy sauce
1/2 c Plus 2 Tbs water
2 ts Kuzu powder
1 tb Fresh ginger root; grated
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 2 1/2 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 1/2 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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