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- 1 cup peeled, cubed butternut squash
- 2 cups millet (rinsed)
- 3-1/4 cups water salt to taste (optional)
- 1/2 tsp oregano
- Pinch sage
- 1/2 bunch parsley, minced
- 4 scallions, sliced thinly
- 1/4-1/2 c whole wheat bread crumbs
- safflower oil for frying
- In a large pot combine the first three ingredients. Add the seasonings.
- Bring mixture to a boil and cover and simmer over a low flame for 30-40 minutes.
- Fluff surface with fork and place in a large bowl to cool. Add parsley, scallion and 2 tbsp crumbs to millet-squash mixture.
- Mash together with hands until the mixture sticks together, adding more bread crumbs if mixture is too wet.
- Wet hands, take 1/2-1 cup of mixture and form into a ball. Squeeze the ball on all sides to make it dense, then form in a patty 2-3" in diameter and 1/2" to 3/4" thick. The edges of the croquettes should be straight not rounded.
- Pour oil 1/2" deep into skillet and heat. Place croquettes side by side into hot oil.
- Cook 5-6 minutes or until sides are crisp and golden. Flip and fry an additional 5-6 minutes.
- Drain croquettes on paper towels and serve hot with steamed or stir-fried vegetables. Serves 4-6.
(Editor's Note: You
could also experiment
with baking thus reducing your oil intake.)
About The Author
Recipe is from 16 year old Jill Ringer. She is a vegetarian and even though she is a busy high school junior, she finds time to cook these wonderful foods. Excerpted with permission from How On Earth, a teenage vegetarian magazine. HOE, P.O. Box 3347, West Chester PA 19381.