Broccoli-Millet Croquettes

Name: Broccoli-Millet Croquettes
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 16 servings
Cuisine: Vegetarian
Ingredients: 1 tbsp olive oil (for sautéing aromatics); 2 cloves garlic (minced); 1 tsp dried tarragon; 1/2 tsp red pepper flakes; several pinches freshly ground black pepper; 1/2 tsp salt; 1 cup millet; 2.5 cups vegetable broth; 4 cups broccoli (tops and stalks, chopped very finely into pea-size or smaller pieces); thin layer olive oil (for panfrying croquettes)

Millet and broccoli are cooked together with garlic, tarragon, and red pepper, formed into squat little cushions, and lightly panfried. These make a great vehicle for White Bean Aioli or Dill-Tahini Sauce.

145 min total16 servingsVegetarian

Calories

Protein

Carbs

14g

Fat

Ingredients

1 tbsp olive oil (for sautéing aromatics)
2 cloves garlic (minced)
1 tsp dried tarragon
1/2 tsp red pepper flakes
several pinches freshly ground black pepper
1/2 tsp salt
1 cup millet
2.5 cups vegetable broth
4 cups broccoli (tops and stalks, chopped very finely into pea-size or smaller pieces)
thin layer olive oil (for panfrying croquettes)

Instructions

1
Preheat a small pot over medium heat. Sauté the garlic in the olive oil for about 30 seconds. Add the tarragon, red pepper flakes, black pepper, and salt, and mix for a few seconds.
2
Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker. If it doesn't, don't sweat it too bad, just proceed with the recipe. Better that than you burn the garlic.
3
Add the vegetable broth and cover; bring to a boil. Once the mixture is boiling, lower the heat to a simmer, cover, and cook for 10 minutes.
4
Mix in the chopped broccoli, cover, and cook for about 7 more minutes. Uncover and cook for another 10 minutes, stirring often.
5
Once the water is mostly absorbed, turn off the heat but leave the pot on the stove, covered, to continue to cook for another 10 to 15 minutes. At that point, all of the water should be absorbed and the millet should be mushy if you push down on it with a spoon.
6
Transfer to a mixing bowl and let cool for about 10 minutes, then move the bowl to the fridge to cool the rest of the way, for about 45 minutes or so. Give it a stir now and again to speed up the cooling process. Don't skip or skimp on this cooling step or your croquettes will turn to millet mush in the skillet.
7
Once cooled, tightly form the millet into golf ball-size balls. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire-shaped croquettes.
8
Heat a thin layer of olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the croquettes in batches for 3 to 4 minutes on each side. They should be golden brown with a few darker spots.
9
Serve immediately.