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Ingredients

1 tablespoon Olive oil, plus extra for frying
2 cloves Garlic, minced
1 teaspoon Dried tarragon
1/2 teaspoon Red pepper flakes
Several pinches fresh ground black pepper
1/2 teaspoon Salt
1 cup Millet
2 1/2 cups Vegetable broth
4 cups Broccoli tops and stalks, chopped fine

Preparation

Preheat tablespoon of oil in a small pot over medium heat. Saute the garlic in the oil for about 30 seconds.

Add the tarragon, red pepper flakes, black pepper and salt, and stir for a few seconds. Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker - if not, don't worry, just proceed.

Add the vegetable broth, cover and bring to a boil. Once boiling, lower heat and simmer, covered, for 10 minutes. Add the broccoli and simmer, covered, for another 7 minutes.

Uncover and cook for another 10 minutes, stirring often. Once the water is mostly absorbed, turn off the heat (leaving pot on stove, covered, for 10-15 minutes). The millet should be well-cooked and mushy. You are looking for polenta-like consistency.

Transfer to a mixing bowl and let cool for 10 minutes. Cool in fridge for 45 minutes (or overnight), stirring occasionally to speed up the cooling process.

Once completely cooled, tightly form the millet into golf-ball sized balls. Press them down in your hands to flatten slightly, then roll the sides between your hands to form tire-shaped croquettes.

Heat a thin layer of olive oil in a large non-stick pan over medium heat. Cook the croquettes in batches for 3-4 minutes on each side. They should be golden brown with some dark patches.

Serve immediately.

Cook's Notes

I really enjoyed these. I can see them being very good in a pita with some greens, tomatoes, and yogurt, much as you might do with falafel.

Nutrition Information