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Millet-Tempeh Croquettes Recipe - Cooking Index

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Millet-Tempeh Croquettes

Portobello mushrooms and walnuts enhance these richly flavored croquettes. They're great served with the "Fresh Mango Chutney" (see recipe).


Recipe Ingredients

1 cup 146g / 5.1ozChopped walnuts - (4 oz)
3 cups 711mlPortobello mushrooms - stems, and (medium)
  Gills removed
8 oz 227gTempeh
1 cup 237mlUncooked millet
2 tablespoons 30mlTamari or soy sauce
2 tablespoons 30mlUmeboshi vinegar
2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - finely chopped (large)
5   Garlic cloves - minced
2   Celery stalks - finely chopped
1   Green bell pepper - finely chopped (medium)
2   Carrots - grated (medium)
1 teaspoon 5mlGround cumin
1 teaspoon 5mlDried rosemary
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried marjoram
1 tablespoon 15mlDijon mustard
1/2 cup 31g / 1.1ozCornmeal or bread crumbs
1 teaspoon 5mlChili powder
  Vegetable oil - if pan-frying

Recipe Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet; toast 10 minutes and set aside. Increase oven temperature to 375 degrees.

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 degrees.

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.

In medium saucepan, combine millet, 2 1/2 cups water and 1/4 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.

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, 1/4 teaspoon freshly ground pepper and 1 teaspoon salt. Cook, stirring occasionally, until vegetables begin to soften, 4 minutes.

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 1/3 cup of mixture for each.

In shallow bowl, mix cornmeal or bread crumbs and chili powder. Lightly dredge croquettes in breading so both sides are evenly coated.

To bake: Lightly coat baking sheet with cooking spay. Arrange croquettes on prepared sheet. Bake until lightly browned, about 15 minutes per side.

To pan-fry: In large skillet, heat 1/4 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.

This recipe yields 24 croquettes.

Per Baked Croquette: 187 Cal; 7g Prot; 11g Total Fat (1 Sat. Fat); 18g Carb.; 0mg Chol; 158mg Sod.; 2g Fiber.

Source:
Vegetarian Times, May 2001

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