Recipe: Gluten-free millet croquettes
Millet is a delicious little grain derived from grasses, large perennial herbs. It's a very dense, nutritious grain that goes well in patties. Millet is particularly recommended for people recovering from illness or suffering from numerous food allergies, as it is easily digestible and very low in allergens.
Before eating, be sure to rinse the grains thoroughly in a colander and remove any debris, including small stones.
Millet croquettes are easy to prepare in advance for busy weeknights. They'll be a big hit with children, who naturally like to handle food with their little fingers. Let yourself be tempted to include millet in your meatless Mondays!
Preparation 15 minutes
Cooking time 25 minutes
Level Easy
What to bring : Muffin tin or removable silicone muffin tin
Ingredients
- 1 cup of millet rinsed and drained
- 1 ½ cups shredded organic vegetables of your choice (zucchini, carrot, broccoli stalk, cauliflower)
- 1 cup grated cheddar cheese (or imitation cheddar)
- 2 tbsp. seeds chia seeds whole
- 1 tsp. Himalayan or Andean salt
- 1 tsp. garlic powder
- 2 organic free-range eggs
Preparation and steps
- Preheat oven to 350F;
- In a saucepan, bring 1 ½ cups of water (adding a pinch of salt and a drop of olive oil) and the millet to the boil. Reduce the heat, cover and cook for 20 minutes, stirring occasionally;
- Meanwhile, grate the vegetables and cheese. Set aside;
- In a large bowl, add the cooked millet, vegetables, cheese and remaining ingredients. Mix vigorously;
- Divide mixture evenly between 18 well-greased muffin tins, preferably fitted with removable silicone moulds;
- Bake for 25 minutes, or until the edges of the croquettes turn golden;
- Serve warm, with your favorite mayonnaise or vegenaise..
With these croquettes, I always opt for a slightly tangy chipotle mayo or lemon zest aioli!
Bon appétit!
Véronique Cousineau; ND, RHN