Millet Croquette with Tofu Tartar Sauce
Yields 6 to 8 croquettes
Ingredients:
· 1 cup millet, rinsed well and drained
· 2 1/2 cups water
· 1/2 cup grated carrots
· 1 cup cork kernels, fresh or frozen
· 1/4 cup cup finely chopped celery
· 1/2 cup raw sunflower seeds
· 1/4 cup chopped parsley
· 1/4 cup chopped scallions
· 2 tablespoons canola oil, or as needed
· Tofu Tarter Sauce
· 6 ounces soft, silken tofu
· 2 teaspoons Dijon mustard
· 1 tablespoon rice vinegar
· 1 teaspoon rice syrup
· 2 teaspoons umeboshi vinegar
· 1/3 cup olive oil
· 1/4 cup minced dill pickles
· 2 tablespoons minced onions
Directions:
1. Place the millet, water, and salt in a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the water is absorbed and the millet is tender
2. Transfer the millet to a large mixing bowl along with carrots, corn, celery, sunflower seeds, parsley, and scalions. Mix well and let cool slightly.
3. With damp hands, form 6 to 8 tightly packed croquettes while the mixture is still warm. Set aside to cool and become firm.
4. To prepare the tartar sauce, place the tofu, mustard, rice vinegar, rice syrup, and umeboshi vinegar in a blender. Blend Until smooth and creamy. With the blender running, slowly add the oil and blend until the mixture has the consistency of mayonnaise. Transfer to a bowl, add the pickles and onions and mix well. Set aside.
5. Heat the oil in a large skillet over medium heat. Add the croquettes and flatten them slightly. Cook for 5 minutes on each side, or until brown and crisp.
6. Serve the hot croquettes with tartar sauce.
