Vegan MoFo 2012 Post #13
These croquettes are made by forming cooked kale and millet into little cushions, and lightly panfrying or baking them. They are tender with some chewiness from the kale. I flavoured them with garlic, smoked paprika, and red pepper flakes. While these are good on their own, they are best when paired with a creamy brightly flavoured sauce, like my Cheezy Tahini Sauce.
The kale-millet mixture must be fully cooled before you form them into croquettes. If you cook the kale-millet mixture a day in advance, then it will only take about 20 minutes to finish preparing the dish.
Kale-Millet Croquettes (Adapted from Veganomicon‘s Broccoli-Millet Croquettes)
1 tsp olive oil, plus extra for panfrying
2 cloves garlic, minced
1/2-1 tsp red pepper flakes
1 tsp smoked paprika
1/2 tsp sea salt
1 cup millet
2 1/2 cups water or vegetable broth
1 bunch kale
Heat a large pot over medium heat. Saute the garlic in the olive oil for 30 seconds then add the red pepper flakes, smoked paprika, sea salt, and millet. Stir constantly for about 3 minutes. Add the water or vegetable broth, cover, and bring to a boil. Once the mixture is boiling, lower to a simmer and cook for 17 minutes, stirring occasionally.
While the millet is cooking, prepare the kale. Tear the kale leaves off of the thick centre stems and discard these stems (or clean them and save for veggie broth). Thoroughly wash kale and pat or spin off any excess water. Very finely chop the kale leaves. You can do this by hand, in a few batches or by pulsing in a food processor. Try not to leave any larger pieces as they will cause the croquettes to fall apart.
When millet has cooked for the 17 minutes, uncover the pot and stir in the kale. Cook for another 10 minutes, uncovered, stirring often. All or most of the water should be absorbed at this point. Turn off the heat, cover the pot and leave for another 10-15 minutes. It is very important that the millet be well cooked otherwise the croquettes could fall apart. It should be mushy and clumping together.
When millet-kale mixture is well cooked, transfer to a sealable container and allow to cool for about 15 minutes. Seal and move to the fridge to cool the rest of the way, about 45 minutes or overnight.
Once cooled, tightly form the millet into golfball-size balls. Press between your hands to slightly flatten and pat the sides in to form tire-shaped croquettes. You should get about 16 croquettes.
Heat a thin layer of olive oil in a large skillet over medium heat. Fry croquettes in batches, 3 to 4 minutes on each side, until they are lightly browned.
These can also be baked in the oven, and I actually enjoyed them better done that way. Just put the croquettes onto a lightly greased baking sheet and bake at 425° for 20-25 minutes. You don’t need to flip them. When baked the whole outside of the croquette gets golden brown and crispy, while the inside stays moist.
I had mine with roasted yams, and smothered in Cheezy Tahini Sauce. The sweet creaminess of the roasted yams was the perfect complement to this dish. I devoured my dinner in about 2 seconds!
Cheezy Tahini Sauce
1/2 clove garlic, roughly chopped
1/3 cup tahini
1/4 tsp sea salt
2 tbsp lemon juice
2 tbsp nutritional yeast
1/4 cup water
Place all ingredients in a blender or small bowl of a food processor and process until smooth and creamy. Sauce will thicken when refrigerated, but you can bring to room temperature or heat before serving.