with Mexican Chipotle Black Bean Sauce
As a child, I remember my mother made us salmon croquettes at least once a month... Lately, I've wanted to create a new vegan version of croquettes. Realize that croquettes are just a "French" way of creating a cylinder or circle of vegetables that have been minced in order to hold the desired shape.
These little delicacies are so wonderful that you'll want to have a dinner party with all your friends! The ingredients are simple, assembly is quick, but the end result is fit for a king and queen.
1/4 cup raw sunflower seeds
1/3 cup Bob's Red Mill Coarse Cornmeal
1 cup Bob's Red Mill Millet, rinsed
4 1/2 cups water
2 cups crimini mushrooms, sliced and chopped
1/2 teaspoon Hawaiian sea salt
1/2 teaspoon crushed black pepper
1/4 teaspoon crushed red pepper
4 tablespoons extra virgin olive oil
glass custard cup for form
large mixing bowl
cast iron skillet
large fine sieve
Make sure the oven is set to 350 degrees F.
Millet & Corn Meal
Measure out the millet grain into a fine sieve and rinse under the faucet twice.
Empty the rinsed millet into a rice cooker, add the 1/3 cup of coarse corn meal, 4 1/2 cups water and 1/2 teaspoon Hawaiian sea salt.
Close the lid and cook until the water is totally absorbed and the millet/cornmeal mixture is light and fluffy.
In the cast iron skillet over medium heat, add the sunflower seeds and stir them until they are golden and toasted... about 5 minutes.
Do not leave these unattended or they will burn.
Once the sunflower seeds are toasted, pour them into the large mixing bowl.
While the millet is cooking, slice and roughly dice the mushrooms.
In a cast iron skillet over medium heat, add 1 tablespoon olive oil and cook the mushrooms until all the liquid is gone and the mushrooms are a caramelized golden brown.
Add the cooked mushrooms to large mixing bowl.
In the large bowl, add the cooked millet and cornmeal mixture to the sunflower seeds and mushrooms.
Spray a glass custard cup with a non-stick oil spray and then press enough of the croquette mixture into the cup to form the shape of the cup.
Invert the cup onto a parchment paper lined cookie sheet.
Repeat this process until all 10 croquettes are created.
Using a pastry brush, use the 3 tablespoons of olive oil and brush the outside of each croquette.
Bake the croquettes at 350 degrees F for 30 minutes or till golden brown.
While the croquettes are baking, cook some fresh vegetables or create a salad to accompany this entree.
The Sauce - Mexican Chipotle Black Bean Sauce
Croquettes are on the dry side, so I recommend creating a sauce to go with them. Mexican Chipotle Black Bean Sauce is spicy and the fastest sauce ever!
2 cans organic black beans
1 canned chipotle pepper
2 cups water
4 garlic cloves, minced
2 tablespoons fresh lime or lemon juice
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
Vita-Mix 5200, Bamix, or Cuisinart Elite Food Processor
Open the can of organic black beans, drain off the liquid and rinse with water several times.
Add beans to the large Bamix beaker with all the other ingredients and use the Bamix Immersion Blender to purify the contents... you could also use a Cuisinart Food Processor fitted with the knife blade.
Pour into a small saucepan and heat thoroughly.
I like to plate my golden brown Marvelous Millet Mushroom Croquette with the sauce on the plate, the croquette on top of the sauce and the veggies on the side. In this version, I created two side vegetables: sautéed fresh asparagus and sautéed organic grated carrots with olive oil, sea salt and pepper.
Croquettes freeze well, so try freezing the leftovers... simply thaw and bake again when hungry.