Hi beautiful Hive people! It's finally a day without rain! After three weeks of non-stop downpours, we're all feeling relieved.
The rain made moving our bakery to a new and larger space a challenge, but we're happy to report that everything went smoothly so far. We're just waiting for a new 6-meter hood for our ovens and a gas line to be installed.
We're all really excited about our new location. Once these final touches are complete, we will be giving you a full tour of our beautiful new space. We're also considering opening a second mobile pop-up bakery. We'll keep you posted on our plans!
Can't wait to see what the future holds!
ARANCINI CARROT KALE MILLET CROQUETTES
Although we have been extremely busy with the move, this hasn't stopped me from cooking delicious meals for my husband and me.
My latest creation is kale and carrot millet croquettes.
Arancinis are Italian rice balls that are coated with breadcrumbs and deep-fried. Even though I've been living in Asia for almost 9 years now, I still haven't turned into a rice lover. So instead of using rice for my arancini, I used millet.
Millet is a gluten-free, easily digestible grain that is often forgotten amongst more trendy (pseudo-)grains like quinoa, buckwheat, amaranth, and brown rice. But millet has a lot to offer, including a delicious nutty flavor and a relatively low price.
Depending on how you cook it, millet can be creamy like mashed potatoes or fluffy like rice. It also works well in granola and other breakfast cereals. Millet is a versatile grain that can be enjoyed in many different ways.
So next time you're looking for a healthy and affordable grain to add to your diet, reach for millet. You won't be disappointed.
INGREDIENTS
- 1 cup millet, uncooked
- 1 cup carrots, grated or blended
- Fresh chopped parsley, a small handful
- 1 cup onion, finely chopped
- Garlic ginger paste to taste
- 2 cups kale, chopped very finely
- 1 chia egg (1 tbsp chia seeds + 3 tbsps water)
- ½ cup chickpea flour
- Cumin powder, dried oregano, onion powder salt, and pepper to taste
- ¼ cup cornstarch
FYI: This recipe makes more croquettes than you'll need for two people, but they freeze well, so I made some more. How much more? It's hard to say, lol. We had a good serving of them as a side at dinner, and we are still left with a full plastic container in the freezer. I would say this recipe makes enough croquettes for 3-4 servings as a side or one big serving as an appetizer when you have some friends over.
DIRECTIONS
Cook millet according to the instructions on the package. This will take about 10-15 minutes.
Make the chia eggs by combining 1 tbsp chia seeds with 3 tbsp water, Stir and let set for a few minutes.
Meanwhile, cook onions for a few minutes. Then, add the garlic paste, cumin, and salt. Cook for a minute more before adding the kale and carrots.
Transfer to a mixing bowl. Combine with cooked millet and all other ingredients, except the cornstarch.
Roll into round or oval croquettes and coat with a thin layer of cornstarch. This will help you cook the croquettes evenly without them falling apart.
Heat rice bran oil (or any other coconut oil suitable for high-heat cooking, like coconut oil) in a stainless steel or cast iron skillet or wok. Fry croquettes for a few minutes, or until golden.
These millet croquettes make a great appetizer served with a dipping sauce or they work very well as a side at main meals. We had them in a Buddha bowl-style dinner. Meaning we combined these millet croquettes with roasted vegs we had left in the fridge and sprouts, rocket lettuce, curly lettuce, cherry tomatoes, and a few other things I cannot remember lol.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
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