Fish flavoured millet croquettes

This is another brilliant recipe from the Czech cookbook from Dagmar Lužná.  I made some small adjustments only. It´s pretty much a usual deep-fried millet croquette, yet the subtle fish flavour coming from the bonito flakes gives it a special exotic touch. I didn´t see bonito flakes (dried flakes of a fish from the tuna family) anywhere here in CZ, I am still using my old ones from Amsterdam. But perhaps they sell them in some Asian specialty shops, who knows…

First you need to cook millet (about 3/4 cup for two people is more than enough) for about half an hour in a 1: 2,5 ratio of grain to water, with a small pinch of salt. I always presoak my grain and then rinse it, but it is not necessary. Meanwhile you can finely grate one large or two smaller carrots, finely mince one smaller onion and one (or two) garlic cloves. When the cooked millet cools down, mix in the grated carrot and minced onion and garlic. Add 2  tablespoons of dried bonito flakes, 1/2 tsp of ground nutmeg and 1/2 tsp of salt. If the mixture is too thin, you could add some oat flakes to thicken it. Otherwise just make small round balls with your hands and roll them in breadcrumbs (I used glutenfree corn crumbs) and deep-fry your millet croquettes until golden and crispy. Spray them with some shoyu or tamari soy sauce immediately after taking them out of the oil ( I do that with a slotted spoon or special tempura strainer). Keeping soy sauce in a spray bottle is very very handy 😀

I served the millet balls with some pickles and raw green daikon.

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Filed under Grain dishes, Recipes, Seafood

One response to “Fish flavoured millet croquettes

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