Butternut squash, teff and millet create naturally sweet croquettes. Sprinkling ground almonds before frying the croquettes in ghee makes for rich comfort food. Serve as an appetizer or main course with a creamy white sauce.
Makes 2 dozen croquettes
5-6 tablespoons organic ghee or extra-virgin coconut oil
4 cloves organic garlic, sliced
¾ teaspoon organic ground cayenne pepper
¾ teaspoon sea salt
¼ teaspoon fresh ground organic black pepper
1 cup ivory or brown teff grain
½ cup organic millet, rinsed
3 cups organic butternut squash, peeled, sliced into ½-inch cubes
3 2/3 cup boiling water
1 ½ teaspoons organic dried thyme
1 cup organic almonds, coarsely ground into almond meal (or use almond flour)
Melt 2 tablespoons of ghee in a 6 quart stock pot over medium heat. Add garlic, cayenne, salt, pepper and sauté for about three minutes until garlic softens. Add the butternut squash and sauté for 5 minutes, until the butternut squash turns bright orange. Stir in the teff and millet. Lower the heat and slowly add the boiling water. Simmer 15 to 20 minutes, until all the water is absorbed. Turn off the heat. Taste and adjust the seasonings, if desired.
Transfer the mixture to large mixing bowl and let it sit for about 30 minutes till it is cool enough to handle. Feel free to stir occasionally to help it cool off sooner.
With your hands, shape teff, millet and squash mixture into 2 inch round croquettes.
Put the almond meal on a large plate. Sprinkle croquettes on both sides with almond meal to coat the croquettes.
Melt 3 tablespoons ghee in a large fry pan. Fry croquettes about three minutes on each side until golden brown and crisp. Repeat with remaining croquettes. Add more ghee if the pan dries out.
Serve warm with a creamy yogurt sauce seasoned lightly with harissa.
Teff and Vegetable Croquettes Recipe Copyright © 2018 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Photos by Tracey Eller