MILLET CROQUETTES (WITH MUSHROOM GRAVY OR UME-TAHINI)
We love millet and there’s usually some leftover millet waiting to be recycled in the next meal. The millet must be firm enough to form patties for this recipe to work……not uncommon with leftover millet!
2 cups leftover millet
pinch sea salt
1/2 onion, minced
1 small carrot, cut small
1/2 rib celery, cut small
1 tsp olive oil
2 tbsp sesame tahini
few sprigs of parsley, minced
small handful roasted walnuts, chopped
1 tsp soy sauce
Preheat oven to 350 degrees. Saute onion, carrot and celery in olive oil and salt until soft. Add to millet along with parsley, tahini, walnuts and soy sauce. Blend thoroughly with hands. Using an ice-cream baller, scoop mixture onto an oiled cookie sheet and then flatten. Bake for 20 minutes and then remove and turn gently. Return to oven and bake another 20 minutes, checking periodically to insure they are not overdone.
MUSHROOM-ONION GRAVY
1/2 cup dried shiitake (or any other) mushrooms, soaked and chopped
1/2 onion, minced
2 cups water
2-3 tbsp kuzu
2 tbsp soy sauce (or to taste)
Add mushrooms, onion and water to small sauce pot and bring to a boil. Lower flame, add soy sauce cover and simmer for 15 minutes. Dissolve kuzu in small amount of cool water, and add blended kuzu to pot while stirring with a whisk until thickened. Turn flame off. Serve over croquettes.
Ume-Tahini Sauce
4 Tbs Tahini
Spring Water
2 tsp Umeboshi Paste
1 tsp lemon juice (optional)
Add enough water to make a thick sauce and blend thoroughly. Add ume paste and blend more. Taste and add more Ume if not salty enough; more water if sauce is too thick or tahini tastes too strong.