- 4 cups of leftover cooked millet
- 1 stalk of celery, diced
- 1 small onion, diced
- 1 small carrot, diced
- Arrowroot flour or millet flour
Mix the millet with the diced vegetables, add enough arrowroot flour to make a sticky mixture. Make balls using a heaping Tbsp of compost. After making bolls with your hands flatten it slightly. Place then in a non-oiled cooking sheet and bake at 350° F until are golden brown on the bottom. Turn the croquettes on the other side with a spatula and continue to bake until are crunchy on the outside and moist in the center.
Serve the croquettes hot with a dip made with half water and half Tamari soy sauce.