Millet-Tempeh Croquettes

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Millet-Tempeh Croquettes 01-MAY-01 p. 44

Makes 24—Egg- & Diary-free

 

Portobello mushrooms and walnuts enhance these richly

flavored croquettes. They’re great served with the

Fresh Mango Chutney.

 

1 cup chopped walnuts (4 oz.)

3 medium portobello mushrooms, stems and gills removed

 

8 oz. tempeh

1 cup uncooked millet

2 Tbs. tamari or soy sauce

2 Tbs. umeboshi vinegar

2 Tbs. olive oil

1 large onion, finely chopped (1 1 & #8260;2 cups)

5 cloves garlic, minced

2 stalks celery, finely chopped (1 cup)

1 medium green bell pepper, finely chopped (3 & #8260;4

cup)

2 medium carrots, grated (3 & #8260;4 cup)

1 tsp. ground cumin

1 tsp. dried rosemary

1 & #8260;2 tsp. dried thyme

1 & #8260;2 tsp. dried marjoram

1 Tbs. Dijon mustard

1 & #8260;2 cup cornmeal or bread crumbs

1 tsp. chili powder

Vegetable oil (if pan-frying)

1. Preheat oven to 350 & #730;F. Spread walnuts on

baking sheet; toast 10 minutes and set aside. Increase

oven temperature to 375 & #730;F.

2. Brush mushrooms with a little oil. On baking sheet,

arrange mushrooms with caps up. Roast 30 minutes. Let

mushrooms cool, then chop. Reduce oven temperature to

350°F.

3. Meanwhile, in large saucepan fitted with steamer,

bring 2 inches water to a boil. Add tempeh, cover and

steam 20 minutes. Break tempeh into small chunks and

add to food processor.

4. In medium saucepan, combine millet, 21 & #8260;2 cups

water and 1 & #8260;4 teaspoon salt. Cover and bring to

a boil. Reduce heat to low and cook, covered, until

all water is absorbed, about 20 minutes. Remove from

heat and let stand, covered, 5 minutes. Fluff millet

with fork. Add millet to tempeh in food processor and

process to combine. Add 1 tablespoon tamari and 1

tablespoon vinegar and process until smooth. Transfer

millet-tempeh mixture to medium bowl.

5. In large skillet, heat oil over medium-high heat.

Add onion and cook, stirring often, 2 minutes. Stir in

garlic, celery, bell pepper, carrots, cumin, rosemary,

thyme, marjoram, 1 & #8260;4 teaspoon freshly ground

pepper and 1 teaspoon salt. Cook, stirring

occasionally, until vegetables begin to soften, 4

minutes.

6. Add vegetables to bowl with millet-tempeh mixture.

Stir in walnuts, mushrooms, mustard, remaining

tablespoon tamari, remaining tablespoon vinegar and

salt and freshly ground pepper to taste. Form into

oblong patties, using 1 & #8260;3 cup of mixture for

each.

7. In shallow bowl, mix cornmeal or bread crumbs and

chili powder. Lightly dredge croquettes in breading so

both sides are evenly coated.

8. To bake: Lightly coat baking sheet with cooking

spay. Arrange croquettes on prepared sheet. Bake until

lightly browned, about 15 minutes per side.

9. To pan-fry: In large skillet, heat 1 & #8260;4 inch

vegetable oil over medium-high heat. When oil is hot

but not smoking, add croquettes in batches. Cook until

browned, about 3 minutes per side. Transfer to plate

lined with paper towels to remove excess oil. Serve

hot.

 

 

PER Baked Croquette: 187 CAL; 7 G PROT; 11 TOTAL FAT

(1 SAT. FAT); 18 G CARB.; CHOL; 158 MG SOD.; 2 FIBER

 

 

 

 

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