Why do you dry roast the millet before adding water?

Dry roasting the millet in a pot until it turns slightly golden and aromatic enhances its flavor and gives the croquettes a deeper, nuttier taste.

What's the best way to form the millet croquettes?

Using a 1/4 measuring cup helps create uniform croquettes. Scoop the mixture into the cup, then gently tap the top to release each patty onto the baking sheet.

What is umeboshi paste and what does it taste like in the dressing?

Umeboshi paste is made from pickled plums and adds a distinctive salty, sour, and slightly fruity flavor to the dressing, providing a tangy contrast to the savory croquettes.

How do I ensure the croquette mixture is sticky enough to form?

After cooking the millet, thoroughly mix all croquette ingredients with your hands until the mixture is very sticky. This ensures they hold their shape well during baking.

What are some good ways to serve these millet croquettes?

These croquettes are delicious served warm with a generous drizzle of the pickled plum dressing. They can be a main dish, a side, or even a flavorful appetizer.

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Millet Croquettes With a Pickled Plum Dressing
[Vegan]

EH By: Elena Hubbins

Author Bio

Elena Hubbins works with the blog Red Nails Green Veggies, which celebrates whole, plant-based foods.... Read More

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Several golden-brown millet croquettes are arranged on a plate, drizzled with a creamy, light pink pickled plum dressing and garnished with fresh parsley.

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Millet Croquettes With a Pickled Plum Dressing [Vegan]

There are so many different flavors at work in this recipe. Fresh herbs, ginger, sun-dried tomatoes, and more provide the perfect balance to the millet croquettes. Pickled plums (known as umeboshi in Japan) and mustard are used to make the ultimate umami dressing: rich, super tangy, but sweet, super salty,... Read More

Ingredients You Need for Millet Croquettes With a Pickled Plum Dressing [Vegan]

For the Croquettes:

1 cup millet, washed and drained
2 1/2 cups water
salt and pepper
1/3 cup sunflower seeds, toasted and ground in food processor
2 cloves garlic, minced
1/2 bunch scallions, minced
1/2 bunch parsley, minced
1/3 cup sun-dried tomatoes, finely chopped
1 small carrot, finely grated
2 tablespoons of grated ginger
2 tablespoons shoyu or tamari

For the Dressing:

2 teaspoon dijon mustard
2 teaspoons umeboshi (pickled plum) paste
1 tablespoon olive or hemp oil
Juice of half a lemon
1 teaspoon tahini

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How to Prepare Millet Croquettes With a Pickled Plum Dressing [Vegan]

To Make the Croquettes:

Preheat the oven to 350°F.
Dry roast the millet in a pot, stirring frequently until the grain turns slightly golden and gives off an aroma.
Add the cold water and salt, and bring to boil. Cover, and reduce heat, simmer until water is absorbed. Taste the grain to see if additional cooking is needed and if so, add more water.
Add all of the ingredients together and mix well with your hands until very sticky.
Using a 1/4 measuring cup, form the croquettes by scooping the mixture in the cup and hitting the top of it to release the croquette. Bake for 20-25, or until croquettes develop a slight crispy shell.