Sunday, April 28, 2013

millet and amaranth croquettes

After just creating my epic burger, I decided I should make a version that does not use quinoa.  Although I do not experience reactions to eating this pseudo grain, I have many friends who do.  I decided to swap out the quinoa for amaranth and to turn my burger into a croquette.  This recipe could work well either way, though.  I hope you enjoy!


1 cup millet
2 3/4 cups shiitake mushroom stock (you can also use another stock of your choice)
1/2 cup amaranth
1/4 black sesame seeds (you could also use white sesame seeds, too)
1 shallot finely chopped
the leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon red chili pepper (optional)
1/4 cup nutritional yeast (optional)
1 tablespoon chia seeds
2 tablespoons balsamic vinegar
coconut oil or other frying oil of your choice

Add the millet and stock to a saucepan. Turn the heat to high and bring to a boil. Once the mixture comes to a boil turn the heat to low, cover and simmer for 30 minutes. After the millet has finished cooking, fluff with a fork and set aside.  Note - if you dislike a burger with a bit of crunch, cook the amaranth instead of toasting it and do not add the sesame seeds.

While the millet is cooking, add 1 tablespoon of oil to a saut√© pan and turn the heat to medium.  Once the pan is hot, add in the 1/2 cup of amaranth seeds.  Toast for approximately 5 to 6 minutes stirring occasionally (until the seeds begin to brown).  Don't be alarmed when the amaranth seeds start to pop, that is normal.  Once the seeds are toasted, remove from heat and set aside.

Next add the chia seeds and balsamic vinegar to a small bowl, stir and set aside.  In a large bowl add in the rest of the dry ingredients listed above and stir together.  Then add in the chia seeds and stir well. Lastly add in the millet and stir until everything is well combined.

Turn the heat to medium and add in a tablespoon of oil.  While waiting for the pan to heat up, take a handful of the mixture into your hands (to keep the mixture from sticking to your hands, rub a bit of coconut oil on them) and form into small patties - note the thicker you make the pattie, the softer the inside of the croquette will be.  Place 4 patties into the pan and cook between 6 to 8 minutes per side.  While the croquettes are cooking, go ahead and form the rest of the mixture into patties and set aside on a plate.

Remove the croquettes from the pan and serve with a nice dipping sauce or spread.  I created a raw tahini spread that I smeared over my croquettes and then topped with baby arugula.

"The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food."


1 comment:

  1. I was wondering if you ever used only amaranth ? I am out of millet and might give it a try.