The little gems were inspired by Jamie Oliver’s The Best Vegan Buger. I loved the basic concept of chickpeas and corn seasoned with coriander, paprika, cumin and lemon zest. In my version, millet and scallions round out the party. In less than 3 minutes, croquettes! Serve these with anything that you like – steamed greens, rice, a big salad, etc.!
I ate a few as I was writing this recipe and so I lost count of how many I got, maybe 10, using a 3 tablespoon ice cream scooper.
1 cup cooked chickpeas
1 cup cooked millet
1/2 cup frozen corn, defrosted
2 thin scallions (or 1 big one)
1/4 teaspoon each coriander, paprika and cumin, or more to taste
Zest of 1/4 a lemon
Dash white pepper
High heat oil, for cooking
Place the corn into the food processor and process for a few pulses. The corn will break up and some of the starch will be release. Add the rest of the ingredients and process until everything looks chopped up and it kind of comes together.
Turn the mixture out into a bowl. Use a tablespoon measure to scoop up the mixture. Form it into a cake and then press it down a bit so it is kind of flat.
Heat a few teaspoons of oil in a nonstick skillet and gently cook a few croquettes at a time. Turn over when the first side starts to lightly brown. Eat immediately or let cool and store until ready to eat. Enjoy!