Recipe - Millet Croquettes

TEMPURA BATTER
1 cup Whole wheat pastry flour
One half cup Unbleached white flour
One half cup Corn flour
1 tablespoon Arrowroot flour
One fourth teaspoon Sea salt
2 cup Carbonated water

CROQUETTES
1 cup Millet; uncooked
1 Three fourths cup ;water
pn Salt
One half cup Fresh parsley; finely
chopped
1 cup Carrots; finely grated
1 cup Onions; minced
1 cup Whole wheat pastry flour
Whole wheat bread crumbs
2 cup Oil for deep frying (sesame,
safflower or canola)

SOY AND GINGER SAUCE
One half cup Soy sauce
One half cup Plus 2 Tbs water
2 teaspoon Kuzu powder
1 tablespoon Fresh ginger root; grated

To make batter: Mix together flours and salt.

Gently stir in carbonated water and refrigerate until ready to use.

To make croquettes: Washmillet in cold water and drain.

Bring water and salt to a boil. Stir in millet, cover and return to a
boil.

Lower heat and simmer for 25 minutes or until wate is absorbed, stirring
occasionally.

Remove from heat and let cool.

Mix in parsley, carrots, onions and pastry flour.

Form golfball size croquettes, flattening the ends a little.

Coat each croquette with cold batter and roll in bread crumbs.

Heat and 2 One half inches of oil in a heavy skillet.

Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on each
side or until golden.

Drain well and keep hot.

To make sauce:

Bring soy sauce and One half cup water to a boil.

Dissolve kuzu powder in 2 tablespoons water.

Stir kuzu into soy sauce mixture and return to a boil.

Lower heat andsimmer for 5 minutes, stirring constantly.

Squeeze juice from ginger root and stir into sauce.

Pour hot sauce over croquettes.

Per serving: 371 cal; 11 g prot; 231 mg sod; 64 g carb; 11 g fat; 0 mg
chol; 70 mg calcium

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini