These millet croquettes are inspired by Indian Pakora, pancakes mixed in chickpea flour and scented with spices.
In addition to being vegetarian, my millet croquettes they are naturally gluten-free, as often happens in the preparations of this country, thanks also to the presence of chickpeas, both whole in the form of flour.
I enriched these crunchy cereal and legume burgers with seeds and spices and served them with a very fragrant and colorful mayonnaise. You can customize it with your favorite blend of spices or with one of your choice, such as turmeric, paprika and, why not? Saffron.
I chose the Madras curry *, a mix of spices that I love very much, consisting of turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.
This recipe, just like quinoa salad, is one of the 3 pantry recipes designed for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.
If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.
post made in collaboration with Glion – Sommet
INGREDIENTS FOR 4 PORTIONS
for the millet croquettes
- 120 g of millet
- 1 egg
- 50 g of dried chickpeas (or 150 already cooked)
- 2 courgettes
- ½ teaspoon of cumin seeds
- ½ teaspoon of fennel seeds
- ½ teaspoon of coriander seeds
- 1 clove of garlic
- 1/2 red onion
- 3 cm of fresh ginger
- 50 g of chickpea flour + to taste for breading
- 2 tablespoons of olive oil
- Salt and Pepper To Taste
for the spiced mayonnaise
- 2 egg yolks
- 100 ml of seed oil
- 50 ml of olive oil
- a bunch of coriander (or parsley)
- Salt to taste
- lemon juice to taste
- vinegar to taste
- 1 tablespoon of curry spices
HOW TO COOK MILLET CROQUETTES
First I dealt with the dried chickpeas, which I soaked for 12 hours and cooked for about 90 minutes in a saucepan over low heat. I drained and let it cool.
Alternatively, you can use 150 g of pre-cooked chickpeas, carefully drained.
Then I cooked the millet in boiling salted water for about 15 minutes, carefully drained and left to cool.
In the meantime, I washed and cut the green part of the zucchini into sticks (keeping the white part) and browned them in a pan with a drizzle of oil and a pinch of salt. Once golden I kept them aside. In the same pan I heated another tablespoon of oil with the crushed garlic (which I will then remove), the sliced red onion and the peeled and grated ginger. I combined the seeds and seasoned the sautéed, then I also added the rest of the zucchini, cut into irregular pieces.
In a mixer I coarsely blended the sautéed with chickpeas, egg and half of the millet, by hand I combined and mixed the other half of the millet, the courgettes into sticks and the chickpea flour (previously toasted in the oven for a few minutes to remove the raw chickpea flavor).
With wet hands I formed my millet croquettes (but you can use a pasta bowl to create more regular burgers) which I breaded in other chickpea flour.
At this point you can fry the millet meatballs by immersion in seed oil or bake them in the oven at 180 ° for 15/20 minutes and then sauté them in a pan to create a crispy crust.
FOR THE CURRY MAYONNAISE
In a graduated cylinder, I combined the eggs, a teaspoon of curry spices (my favorite is the Madras Curry blend), lemon juice, a dash of vinegar, salt and coriander (or parsley).
With an immersion blender I mixed the ingredients for the first time to chop the aromatic herbs, then I started emulsifying with the seed and olive oil until the desired consistency was obtained.
HOW TO SERVE MILE CROQUETTES
I served my croquettes hot with the curry mayonnaise on the side, a few slices of lime, fresh coriander (or parsley) and a sprinkling of black pepper.
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AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE
As I have already told you here, this recipe is part of the incredible training day in which I participated a few weeks ago with my colleagues and friends from the Apro la Dispensa e Cucino project, to share Glion's educational offer in the hospitality management landscape with our readers.
Glion's training follows the Swiss model of education all’Hospitality management, which combines academic rigor, practical cooking and hotel service, theoretical courses, management and professional internships.
Here is the incredible professional training offer that I was able to "taste" for one day in my very little experience:
Degree courses: International Hospitality Business with the specialization in: Luxury Brand Strategy – International Hotel Development and Finance – International Event Management.
master's degree: Luxury Management and Guest Experience – Finance, Real Estate and Hotel Development – Hospitality, Entrepreneurship and Innovation – International Hospitality Business.
