Recipe: Millet and Tofu Croquettes | FOOD & DRINK | Refinery ...

Posted on November 14, 2012 by Bree Moore

Gourmand-awarded nutritionist, naturopath and cook, Janella Purcell is passionate about healthy eating and eating food that is as close to the way nature created it as possible. Most importantly though, she places importance on making wholefoods easy, enticing and lick-your-fingers delicious ? the way it should be! Recently released cookbook Janella?s Wholefood Kitchen shares 130 tempting recipes that make healthy wholefoods the start of your table. With each recipe clearly marked as vegetarian, vegan, raw, dairy-free or gluten-free, from soups to main courses, entertaining foods to salads and desserts, this is a cookbook that will start you on the path or help your journey to a healthy lifestyle.

The cookbook delivers on the basic message that good health starts in your kitchen. Try out this?Millet and Tofu Croquettes recipe from Janella?s Wholefood Kitchen ? a tasty Spanish-esque dish, perfect for tapas when entertaining.

Ingredients

• 3/4 cup millet
• 3/4 cup quinoa
• 1 1/2 cups cauliflower florets, cut into small pieces
• 1 litre vegetable stock
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 1/2 cups mashed firm tofu
• 2 tbsp roughly chopped dill
• 2 tbsp roughly chopped flat-leaf parsley
• 1 1/2 tbsp grated lemon zest
• 3/4 cup brown rice flour or besan, plus extra for dusting
• Sea salt and cracked white pepper
• 2 eggs, beaten
• 1/2 cup rice crumbs
• 2 cups rice bran oil
• 2 limes or lemons, quartered

Method

1. Wash and drain the millet and quinoa, and place in a large saucepan. Add the cauliflower and stock, bring to the boil, then drop to a simmer, half-covered, and cook until the liquid is absorbed and the grains and cauliflower are soft (about 15 minutes). Turn off the heat, leave the lid on the pan and allow to continue cooking in the residual heat.
2. Meanwhile, in a frying pan over medium heat, saute the onion and garlic in the olive oil until the onion is translucent. Put the cooled millet mixture in a large bowl and add the onion mixture. Mix in the tofu, herbs, lemon zest and flour. Taste for seasoning. Refrigerate overnight or at least for a few hours. This will make the millet mixture firmer, a bit like mashed potato.
3. Use about 2 tablespoons of the millet mixture for each croquette and shape into logs. Carefully dust with extra flour, dip into the eggs, then roll in rice crumbs. (If leaving out the eggs, also omit the flour. Simply coat with the rice crumbs.)
4. Heat the rice bran oil in a large frying pan over high heat. Shallow-fry the croquettes in batches until golden all over. Drain on paper towel. Serve the croquettes with the lime or lemon wedges. Makes about 16.

Recipe extract from Janella?s Wholefood Kitchen, $39.99 (Allen & Unwin).

Source: http://refinerymagazine.com.au/food-drink/recipe-millet-and-tofu-croquettes-janellas-wholefood-kitchen-janella-purcell/

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