These tasty croquettes are another way to get blood sugar-stabilizing millet into your diet, and a delicious way to use leftover whole grains to create a lovely side dish to any meal.
- Yield: 3 Servings
- ½ cup leftover cooked brown rice
- ½ cup leftover cooked millet
- 2 tablespoons finely diced onion
- 2 tablespoons finely diced carrot
- ¼ cup organic corn kernels (fresh or frozen, optional)
- Avocado oil, for shallow frying
- Fine organic yellow cornmeal, for dredging
How to Make It
- In a bowl, combine the brown rice, millet, onion, carrot, and corn (if using) until well incorporated. Begin warming a generous coating of oil in a deep skillet over medium-low heat. With moist hands, form the mixture into small spheres, thick disks, or oblong disks. Pour some cornmeal onto a plate and dredge each croquette thoroughly before frying. This will hold the croquette together as well as give it a crispy outer coating.
- Fry each croquette until golden brown, turning once to ensure even browning, and drain well on parchment paper or paper towels to remove any excess oil.