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This is a great way to use up leftover millet. Perfect with salads, alongside soup if you have no bread and great for kiddies lunch boxes.
Millet is one of my favourite wholegrain that often gets forgotten amongst more trendy quinoa and brown rice. It’s gluten free, easily digestible and absolutely delicious and also really cheap to buy. In macrobiotics it is one of the best grains for dealing with digestive issues and nourishing the part of us that needs comfort, softening and nurturing earth energy.
- 2 Cups Cooked Millet or 1 Cup Uncooked and 3 Cups Water
- 4 Tbsp Engevita Flakes
- 3 Garlic Cloves
- 5 Tbsp peas
- 1/4 Tsp Nutmeg
- 4 Pinches Sea Salt
- 2 or 3 Grinds of Black Pepper
- 3-4 Tbsp Rice Milk
- Arrowroot for coating
- Ghee or oil to fry
- Optional – if ingredients need to bind more, add 1 Tbsp Buckwheat Flour
– If using uncooked millet, add 1 cup millet to 3 cups water with a pinch of salt and simmer for 20 mins
– In a bowl, all ingredients except the buckwheat flour and mix well until all combined. If the mixture needs to stick together more, add the buckwheat flour now and mix again
– Roll the mixture into separate patties roughly the size of a falafel, squeezing firmy with your hands
– Heat up sesame oil/coconut oil/ghee in a frying pan.
– Pour the arrowroot on a separate plate and roll each side of the croquette to coat
– Add to frying pan and fry on medium heat until golden brown on both sides
– Transfer to another plate with kitchen towel to dab off any excess oil
– Enjoy with lovely sprinkle of fresh thyme
Voila! Ready to serve! Enjoy xxx