Broccoli & Kale Millet Croquettes Recipe
 
Prep time
Cook time
Total time
 
Serves 4
Author:
Recipe type: Dinner
Cuisine: Greek
Ingredients
  • 2 Tbs olive oil plus extra for pan frying
  • 2 garlic cloves, crushed
  • ½ - 1 tsp fresh or dried chilli flakes
  • 3-5 Tbs parsley, chopped, separated
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 cup millet
  • 3 cups vegetable or chicken stock plus extra water as needed
  • 1 cup broccoli, florets & stems, finely chopped
  • 3 cups kales, finely chopped
  • 2 spring onions, finely chopped
  • For Tahini and Dill Sauce:
  • 6 Tbs water
  • 4 Tbs tahini
  • 2 Tbs olive oil
  • ½ - 1 Tbs balsamic vinegar
  • Juice 1 lemon
  • 1 garlic clove - chopped
  • ½ tsp salt & paprika
  • 3 Tbs-1cup dill – depending on how much you love dill.
Instructions
  1. In a medium saucepan over medium heat, add olive oil, garlic, chilli, 1-2 tablespoons parsley, salt and pepper and cook for 1 minute.
  2. Add millet and toast, stirring for 3 minute until its turns a shade darker.*
  3. Add stock and bring to a boil, reduce to simmer, cover and cook for 10-15 mins, stir occasionally.
  4. Add kale and broccoli; leave uncovered, stirring, for 10 minutes – at this point the millet is starting to turn into a thick, creamy consistency like polenta – stir often, the water should be almost all absorbed. Taste for seasoning and to make sure the millet is fully cooked: it should be soft with no excess water. If it needs a little longer, return lid to saucepan, turn off heat and let sit for another 10 minutes.
  5. Add 2-3 tablespoons parsley and spring onions – the millet is cooked, tastes amazing & yes, you could eat it just like this with a little parmesan, yum! Or continue on to make the croquettes:
  6. Croquettes: Spread the millet on a half sheet baking pan & cool 10 minutes then put in fridge for 30 minutes, until cool – this can be done a day or two in advance, it needs to be cool to stick together!
  7. Roll millet mixture into golf size balls & press flat.
  8. Pan fry in a tablespoon or two of olive oil until golden on either side & serve with Tahini & Dill sauce. **
  9. To make the Tahini and Dill Sauce: Put all of the Tahini and Dill Sauce ingredients except dill into blender or small food processor & blend til smooth add dill & pulse until finely chopped. Drizzle over croquettes & serve.
Denise's Tricks N' Tips
Notes from Karina:
*Millet benefits from toasting to enhance the flavors, not essential but tastes better.
**If you have children & are playing “hide the veggie in the burger,” this would work a treat: add a little cheese & turn the croquette into a burger or smother in tomato & basil sauce like meatballs.
Recipe by The Energized Body at https://theenergizedbody.com/broccoli-kale-millet-croquettes-2/