Millet Amaranth Croquettes

These Millet Amaranth Croquettes are a delightful treat with a neutral flavor profile, making them an excellent accompaniment to your favorite vegan dipping sauces. Whether you pair them with marinara, barbecue sauce, or even Slightly Cheesy Cashew Sauce, these tasty croquettes are sure to impress. The combination of millet and amaranth grains adds a wholesome touch to these delicious bites. Don’t forget to check out the serving suggestions in the recipe directions to explore different ways to enjoy these croquettes.

YIELD: This recipe yields 24 mouthwatering Millet Amaranth Croquettes

INGREDIENTS:

• 1/2 cup (110 g) dry millet, rinsed and drained
• 1/4 cup (45 g) dry amaranth
• 1 1/2 cups (355 ml) vegetable broth
• 1/2 fire-roasted bell pepper (2 ounces, or 56 g), minced, drained, and patted dry
• 4 cloves garlic, grated
• 2 tablespoons (30 ml) fresh lemon juice
• 2 tablespoons (32 g) tahini paste
• 2 tablespoons (15 g) nutritional yeast
• 2 tablespoons (36 g) light miso
• 2 tablespoons (24 g) potato starch or (16 g) organic cornstarch
• 1/4 teaspoon fine sea salt
• 2 tablespoons (7 g) minced parsley
• 1/4 cup (30 g) whole-wheat pastry flour, plus extra if needed, or gluten-free flour mix
• Nonstick cooking spray or oil spray

INSTRUCTIONS:

1. Cook the Grains: Place the millet and amaranth in a rice cooker or large pot.
2. Cover with vegetable broth and stir to combine.
3. Follow the rice cooker’s instructions or bring to a boil on the stove, then cover with a lid and simmer until the liquid is absorbed, approximately 15 minutes.
4. Prepare the Croquette Mixture: In a large bowl, combine the minced fire-roasted bell pepper, grated garlic, fresh lemon juice, tahini paste, nutritional yeast, light miso, potato starch or cornstarch, and fine sea salt (excluding flour).
5. Add the cooked millet and amaranth to the mixture, stirring thoroughly to combine.
6. Cover the bowl loosely and refrigerate for at least 2 hours, or preferably overnight.
7. Preheat and Shape: Preheat the oven to 375°F (190°C, or gas mark 5).
8. Stir the whole-wheat pastry flour into the chilled mixture. Note that the mixture should be moist but not overly liquid. If needed, add up to 1/4 cup (60 g) of extra flour, 1 tablespoon (8 g) at a time, until it reaches a manageable consistency.
9. Coat a mini muffin tin with nonstick cooking spray.
10. Bake the Croquettes: Using a packed, barely heaping tablespoon (30 g) of the mixture, drop it into each muffin tin.
11. You should get a total of 24 croquettes.
12. Lightly coat the tops of the croquettes with cooking spray and gently even out the surfaces with your fingers.
13. Bake in the preheated oven for 20 minutes, then carefully flip the croquettes using a small spatula.
14. Continue baking for another 10 minutes or until the croquettes turn golden brown but remain moist.
15. Allow the croquettes to stand for 10 minutes before serving with your favorite vegan marinara, barbecue sauce, or other dipping sauce.

These mouthwatering Millet Amaranth Croquettes, perfect for snacking or as appetizers. Enjoy their versatility with a variety of dipping sauces or Slightly Cheesy Cashew Sauce for an extra indulgence.