AuthorJanella
Wash and drain the millet and quinoa and place in a large saucepan. Add the cauliflower and stock, bring to the boil, then drop to a simmer, half-covered, and cook until the liquid is absorbed and the grains and cauliflower are soft, about 15 minutes. Turn off the heat, leave the lid on the pan and allow to continue cooking in the residual heat.
Meanwhile, in a frying pan over medium heat, sauté the onion and garlic in the olive oil until the onion is translucent.
Put the cooled millet mixture in a large bowl and add the onion mixture. Mix in the tofu, herbs, lemon zest and flour. Taste for seasoning. Refrigerate overnight or at least for a few hours. This will make the millet mixture firmer – a bit like mashed potato.
Use about 2 tablespoons of the millet mixture for each croquette and shape into logs. Carefully dust with extra flour, dip into the eggs, then roll in the rice crumbs. (If leaving out the eggs, also omit the flour. Simply coat with the rice crumbs.)
Heat the rice bran oil in a large frying pan over high heat. Shallow-fry the croquettes in batches until golden all over. Drain on paper towel.
Serve the croquettes with the lime or lemon wedges.
Ingredients
Directions
Wash and drain the millet and quinoa and place in a large saucepan. Add the cauliflower and stock, bring to the boil, then drop to a simmer, half-covered, and cook until the liquid is absorbed and the grains and cauliflower are soft, about 15 minutes. Turn off the heat, leave the lid on the pan and allow to continue cooking in the residual heat.
Meanwhile, in a frying pan over medium heat, sauté the onion and garlic in the olive oil until the onion is translucent.
Put the cooled millet mixture in a large bowl and add the onion mixture. Mix in the tofu, herbs, lemon zest and flour. Taste for seasoning. Refrigerate overnight or at least for a few hours. This will make the millet mixture firmer – a bit like mashed potato.
Use about 2 tablespoons of the millet mixture for each croquette and shape into logs. Carefully dust with extra flour, dip into the eggs, then roll in the rice crumbs. (If leaving out the eggs, also omit the flour. Simply coat with the rice crumbs.)
Heat the rice bran oil in a large frying pan over high heat. Shallow-fry the croquettes in batches until golden all over. Drain on paper towel.
Serve the croquettes with the lime or lemon wedges.
