Millet-Tempeh Croquettes

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Millet-Tempeh Croquettes

 

1 cup chopped walnuts

3 medium portobello mushrooms, stems, gills removed

8 ounces tempeh

1 cup uncooked millet

2 tablespoons tamari or soy sauce

2 tablespoons umeboshi vinegar

2 tablespoons olive oil

1 large onion, finely chopped

5 garlic cloves, minced

2 celery stalks, finely chopped

1 medium green bell pepper, finely chopped

2 medium carrots, grated

1 teaspoon ground cumin

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 tablespoon Dijon mustard

1/2 cup cornmeal or bread crumbs

1 teaspoon chili powder

Vegetable oil if pan-frying

 

Preheat oven to 350 degrees. Spread walnuts on baking sheet, toast 10 minutes

and set aside.

Increase oven temperature to 375 degrees.

Brush mushrooms with a little oil. On baking sheet, arrange mushrooms with

caps up.

Roast 30 minutes. Let mushrooms cool, then chop. Reduce oven temperature to

350 degrees.

Meanwhile, in large saucepan fitted with steamer, bring 2 inches water to a

boil.

Add tempeh, cover and steam 20 minutes. Break tempeh into small chunks and add

to food processor.

In medium saucepan, combine millet, 2 1/2 cups water and 1/4 teaspoon salt.

Cover and bring to a boil. Reduce heat to low and cook, covered, until all

water is absorbed, about 20 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff millet with fork.

Add millet to tempeh in food processor and process to combine.

Add 1 tablespoon tamari and 1 tablespoon vinegar and process until smooth.

Transfer millet-tempeh mixture to medium bowl.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring

often, 2 minutes. Stir in garlic, celery, bell pepper, carrots, cumin, rosemary,

thyme, marjoram, 1/4 teaspoon freshly ground pepper and 1 teaspoon salt. Cook,

stirring occasionally, until vegetables begin to soften, 4 minutes.

Add vegetables to bowl with millet-tempeh mixture. Stir in walnuts, mushrooms,

mustard, remaining tablespoon tamari, remaining tablespoon vinegar and salt and

freshly ground pepper to taste. Form into oblong patties, using 1/3 cup of

mixture for each.

In shallow bowl, mix cornmeal or bread crumbs and chili powder.

Lightly dredge croquettes in breading so both sides are evenly coated.

To bake: Lightly coat baking sheet with cooking spay. Arrange croquettes on

prepared sheet.

Bake until lightly browned, about 15 minutes per side.

To pan-fry: In large skillet, heat 1/4 inch vegetable oil over medium-high

heat.

When oil is hot but not smoking, add croquettes in batches.

Cook until browned, about 3 minutes per side.

Transfer to plate lined with paper towels to remove excess oil. Serve hot.

Makes 24 croquettes.

 

 

 

 

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