| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Unbleached white flour |
| 1/2 |
c |
Corn flour |
| 1 |
T |
Arrowroot flour |
| 1/4 |
t |
Sea salt |
| 2 |
c |
Carbonated water |
| 1 |
c |
Millet, uncooked |
| 1 3/4 |
c |
water |
|
pn |
Salt |
| 1/2 |
c |
Fresh parsley, finely |
|
|
chopped |
| 1 |
c |
Carrots, finely grated |
| 1 |
c |
Onions, diced |
|
|
Whole wheat bread crumbs |
| 2 |
c |
Oil for deep frying, sesame |
|
|
safflower or canola |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Plus 2 Tbs water |
| 2 |
t |
Kuzu powder |
| 1 |
T |
Fresh ginger root, grated |
INSTRUCTIONS
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 golf-ball size croquettes, flattening
the ends a little. Coat each croquette with cold batter and roll in
bread crumbs. Heat and 2 1/2 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 1/2 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
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