I love the MacroChef; he has lots of great vegan ideas. I have the most delicious Long Island corn and this is the perfect recipe for it. The method is great: toasting the millet first brings out it’s flavor (and it smells great) and processing half the mixture creates the perfect texture for keeping the croquettes together. I have employed it in my other croquette recipes and it really makes all the difference. I only changed a few things…thank you MacroChef!
Croquettes (makes 6)
3 1/4 cups boiling water
1 cup millet
1 small onion, diced
1 ear of fresh corn, off the cob
1 carrot, grated
1 teaspoon garlic powder
The juice of 1 fresh lemon
1 teaspoon tamari
Spicy Chive Aioli
1/2 cup veganaise
1 small bunch of fresh chives, snipped small
The juice of 1/2 fresh lemon
1/2 teaspoon sunflower oil
1 heaping teaspoon paprika
Pinch of salt
For the croquettes, prep the onion, corn, and carrots. Get the water boiling.
In a medium pot, heat sunflower oil (approximately 1 turn of the pot) and when it is hot, add the millet. Sauté for 2 minutes. Add the onions and sauté for 2 more minutes. Add the corn and carrots. Season with garlic powder, lemon juice, tamari and salt. Add the boiling water, cover, and cook on medium heat for about 30 minutes. Uncover and let it sit for a few minutes. Taste and adjust the seasonings.
While this is cooking, prepare the spicy aioli by mixing the ingredients together. Taste and adjust seasonings.
Take out half of the mixture and process in the food processor. Add it back to the rest and mix well. Using a 1/2 cup measure, make 6 equal size croquettes.
Heat sunflower oil in a non-stick skillet and cook the croquettes over medium heat until the first side is golden brown. Then flip them and do the same on the other side. The key is the contrast of the delicious crunchy outside and soft interior (as per the MacroChef!) Enjoy!