Nutty Vegetable Millet Croquettes with Lemon Mustard Dressing


This recipe started out as a pilaf but there was so much leftover, I turned it into croquettes or veggie burger, if you prefer. Millet is such a great grain to use and this is a fantastic way to incorporate it into the rotation. Click to find out how to make perfect millet every time.

Nutty Vegetable Millet Croquettes/Burgers (makes 6)
1/2 cup uncooked millet
1 cup water
1/2 small onion
1 carrot
1 parsnip
2 shallots
1 clove of garlic
1 bunch spinach
1/4 cup pecans
1/4 cup pumpkin seeds
Salt, to taste

2 tablespoons quinoa flakes
1 flax egg 

Add the uncooked millet to a skillet and toast for 5 minutes. It will start to smell delicious and pop. Then, add the water and bring to a boil. Add a pinch of salt and reduce to a simmer. Cover and cook until the water is absorbed, 5 to 8 minutes. Let sit covered until ready to mix with the vegetables.

Organize the vegetable mise en place. Dice the onion, carrot, parsnip, shallots and mince or press the garlic. Chop the spinach. Sauté the onions in a dry pan until they start to brown. Add a splash of water to deglaze the pan. Then add the carrots, parsnips, shallots and garlic and cook until soft adding water as necessary. Season with a pinch of salt. Add the spinach and wilt at the last minute.

Toast the pecans and pumpkin seeds in a 325 oven for 8 to 10 minutes or until fragrant and browning.

Combine the millet, vegetables, seeds and nuts.

Stop here and serve this as a great side dish!! Or move onto the croquettes.

Make the flax egg and mix into the millet mixture along with the quinoa flakes.

Use a 1/2 cup measure and press the mixture together to form burgers. Fry on the stove top until both sides are golden brown and then place on a lined baking sheet. Rest the croquettes for 30 minutes. Freeze now or bake in a 350 oven for 20 minutes.

Lemon Mustard Dressing
1/2 cup cashews
1/2 cup filtered water
The juice of 1 lemon
1 clove of garlic
2 tablespoons stoneground mustard
Salt, a pinch

Place all ingredients into the Vitamix and let it rip until smoooooth.

Serve cakes over a nice piece of Romiane and top with a dollop of dressing. Enjoy!


Moroccan Spiced Lentil Butternut Squash Burgers


And so with the rest of the butternut squash, I made these delightfully aromatic burgers and secret ingredient brownies. A great way to end our vacation.

1 small onion
1 carrot
1 clove of garlic
1 small piece of turmeric (or 2 teaspoons turmeric)
Handful of fresh parsley
1 teaspoon cumin
1/2 teaspoon cinnamon
Pinch of salt
1 cup cooked brown rice
1 cup cooked lentils
1/2 cup cooked butternut squash

Coarsely chop the onions and carrots and water or oil sauté. Use a rasp for the garlic and turmeric and add to the onions and carrots. Coarsely chop the parsley and add to the mixture along with the cumin, cinnamon and salt. Cook til just softening.

Add the rice,lentils and squash to the food processor. Add the vegetables and process until the whole thing comes together and kind of pulls away from the sides of the processor bowl (kind of like dough.) Turn out into a bowl and divide up the mixture so that the burgers end up the same size.

Pan fry until heated through or bake in a 350 oven for 30 minutes. Freeze any leftover burgers using parchment paper to separate them in the container. Enjoy!