Chickpea-Millet-Corn Croquettes


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
Pinch salt
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!

Carrot Cashew Croquettes


And speaking of our trip to North Carolina in September…Remember how I raved about these carrot cashew croquettes from Whole Foods/Greenlife Grocer? Well, I figured them out in my kitchen and they are fully in the regular rotation.

I tinkered with the ingredient list and figured these proportions based on other burgers and croquettes I make. I also omitted the basil and swapped in quinoa flakes for the bread crumbs to make it gluten-free.


The man behind the counter gave me a great tip. He said that the key to making a great veggie burger or croquette is to pan fry them until both sides are browned and then let them rest before baking them in the oven for a crispy outside and full flavor integration on the inside. Thanks dude!

makes 4 croquettes/burgers

1 cup carrots, 4 to 5 carrots
3 scallions (or 1/2 small onion)
1 big clove of garlic
1/2 cup raw cashews
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup quinoa flakes
1 tablespoon maple sugar
1 tablespoon tamari
The juice of 1 lime
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, or more to taste
Salt, a pinch
Grapeseed oil, for pan frying

Dice the carrots and slice the scallions or chop the onions. Water or oil sauté the carrots and onions until just softening. Add a pinch of salt. Chop up the garlic clove and add it to the sauté  pan for a minute or two.

Place the cashews into the food processor. Add the parsley, cilantro, quinoa flakes, maple sugar, tamari, lime juice, cumin, chili powder and cayenne pepper. Pulse a few times to get the mixture chopped a bit.

Pour the carrot mixture into the processor and process until everything is well ground up.

Let cool for a few minutes. Line a baking sheet with parchment paper.

I use my 1/3 cup measuring cup to form 4 croquettes. Heat oil in a skillet and pan fry until both sides are browned. Place on the baking sheet and let cool.


When ready to eat, bake in a 350 oven for 30 minutes. Freeze leftovers. Enjoy!

Rainbow Vegetable Saffron Millet Croquettes & How to Make Perfect Millet Every Time



I love the way this millet looks and smells. Beautiful fluffy millet, mixed with a rainbow of vegetables, and the secret scent of saffron. Yum!

But I have made some bad millet over the years. Too crunchy, not done. Eeeew. So I have discovered a way to perfect millet every time. I use a large skillet that has a cover so that the millet has a large surface area over which to toast!

Perfect Millet Every Time Cooking Method
(1 cup uncooked millet : 2 cups filtered water)

Heat the skillet over medium heat. Pour the cup of uncooked millet into the skillet and toast the millet for a few minutes, mixing it around a bit, until it is fragrant and getting brown. But don’t walk away, millet burns easily so watch it! Pour in the water, bring it to a boil, then reduce to a simmer. Cover and cook until the water is absorbed. When the water is absorbed, turn the flame off and let the millet sit covered for a few minutes. Then fluff with a fork.

Now to today’s rainbow vegetable saffron croquettes. Just so yum! The outside gets crispy and the inside stays soft. In love with this creation! Today, I served these alongside a salad of chopped Romaine with a light dressing made with olive oil, white balsamic vinegar, freshly squeezed lemon juice and a pinch of salt.

To make these croquettes for an appetizer, make 12 croquettes using a 3 tablespoon ice cream scooper!

Makes about 4 cups / 6 croquettes
1/2 red onion
1 clove of garlic
1 carrot
1 parsnip
1 zucchini
Big pinch of saffron
1 cup uncooked millet
2 cups filtered water
Pinch of salt
High heat oil for sautéing the croquettes

Cook according to the Perfect Millet Every Time Cooking Method adding the saffron when it’s time to reduce the millet to a simmer. Crush the saffron in your palm and drop it into the millet.

In the meantime, organize your mise en place: dice the vegetables and mince the garlic. Water or oil sauté the vegetables until they are soft, starting with the onion, adding the garlic and a pinch of salt, then the carrot and parsnip and lastly the zucchini. Only cook the mixture for a few minutes more so that the zucchini stays bright green.

Mix the vegetables into the millet. Stop here to enjoy as a side or main dish.

To make the croquettes, place the vegetable millet mixture into the food processor and let it rip until the vegetables are finely processed. Form six equal sized croquettes. Heat up a non-stick skillet and add a small amount of oil (like one turn of the pan.) Cook until the first side is nicely browned. Flip carefully and cook the second side. Let the croquettes rest on a towel to drain the excess oil and then serve. Enjoy!