Millet-Squash Croquettes

Millet-Squash Croquettes


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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


  1. In a large pot combine the first three ingredients. Add the seasonings. 
  2. Bring mixture to a boil and cover and simmer over a low flame for 30-40 minutes. 
  3. Fluff surface with fork and place in a large bowl to cool. Add parsley, scallion and 2 tbsp crumbs to millet-squash mixture. 
  4. Mash together with hands until the mixture sticks together, adding more bread crumbs if mixture is too wet. 
  5. 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.
  6. Pour oil 1/2" deep into skillet and heat. Place croquettes side by side into hot oil. 
  7. Cook 5-6 minutes or until sides are crisp and golden. Flip and fry an additional 5-6 minutes. 
  8. 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.

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