Croquet Mallets and Millet Croquettes

Well, actually, croquettes have not a thing to do with the fashionable game of croquet. And millet ain't a kind of mallet. Who knew! These come out of the oven moist on the inside, crunchy on the outside, and tasty all over.

Baked Millet Croquettes (adapted from a Natural Gourmet Institute recipe)

- 3/4 c. millet
- 2 c. water
- a generous pinch of salt
- 6 tablespoons whole wheat panko
- 1/2 bunch scallions (5-6), minced
- 1/2 bunch parsley, minced
- 1-1/2 tbsp. tamari

Preheat oven to 350 degrees F.

Cook millet as follows: Wash the grain thoroughly, drain, and dry toast on high heat, stirring constantly, until the grains are dry and fragrant. Add the water and salt, cover, and bring to a boil. Simmer about 40 minutes, till water is absorbed.

Put the cooked millet in a bowl with the breadcrumbs and let cool. Squeeze mixture until sticky. Mix in the scallion, parsley and tamari.

Form the mixture into small patties by squeezing about 2 tablespoons-worth between palms of hands, and place on a lightly oiled sheet pan. Bake 20-30 minutes, till golden and slightly hard on the outside. Remove from oven and allow to cool before removing from tray.