Today your advisors of vegetarian diet present you:
Vegan millet croquettes
For those who wonder how croquettes can be made avoiding potatoes and eggs. Besides, a smart recipe to use leftover vegetables in an original way that will tease children as well.
Though not very common in the Italian tradition, millet is a gluten free grain rich in vegetarian proteins and fibers. It’s also a good source of magnesium, potassium, copper and phosphorus.
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 4)
150 g hulled millet
1 small onion
1 tsp parsley
2 tbsp olive oil
2 tbsp corn flour
Rinse the millet in fresh water and leave it to drain while you finely chop the carrot, the onion and any another small portion of vegetables you like.
Heat the olive oil in a frying pan. Drop the vegetables, adding a pinch of salt and stirring constantly. When the vegetables start to turn golden, drop the millet and stir for another couple of minutes.
Cover with boiling water (the quantity should be approximately twice that of the millet) and add another pinch of salt.
Turn the heat down, cover and leave to simmer for 20 minutes or longer, stirring occasionally and adding a sip of boiling water if needed. Turn the heat off when the millet is soft and still a bit wet.
Take out 1/3 of the millet and whisk it. Put it back together in the pan, stir and taste for salt. Leave to cool until you can handle it.
Add the parsley and stir in the corn flour one pinch at the time, stopping when you get a thick and sticky compound.
Taking one tablespoon of compound at the time with wet hands, shape each croquette first into a ball using your palms then flatten it.
Place the croquettes on an oiled baking tray.
Pre heat the oven to 180/200°C and bake the croquettes for 10/15 minutes, turning them upside down every 5/6 minutes. The croquettes are ready when the surface on both side is golden and crispy.
The team of vegetarian diet invites you to the next article to find out the benefits of the vegetarian diet recipes.
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