Millet "Om" Croquettes

This recipes which is featured in our March 2006 story "How Stars Stay Slim," is from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.

Ingredients

1 1/2 cups water or vegetable broth
1/2 cup whole millet
1/2 teaspoon kosher salt
1 tablespoon extra- virgin olive oil, plus more for the pan
1 medium onion, finely chopped
1 rib celery finely chopped
1 red bell pepper, seeded and finely chopped
1 medium carrot, finely grated or ground in a food processor
1 small zucchini, finely grated or ground in a food processor
3 green onions, both white and green parts, minced
4 ounces extra- firm tofu, drained, patted dry, and mashed well
2 teaspoons Madras curry powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tamari or soy sauce
1/2 cup rolled oats, ground in a food processor

Directions

Preheat oven to 350°

Bring the water, millet, and salt to a boil in a 1-quart saucepan. Reduce the heat to a simmer and cook, covered, for 20 minutes, or until all the water is absorbed. Turn off the heat and let sit for 10 minutes.

Meanwhile, heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the celery and bell pepper and cook for 2 minutes more.

In a large bowl combine the cooked millet, onion mixture, carrot, zucchini, green onions, mashed tofu, curry powder, salt, pepper, tamari, and ground oats. Mix well.

Line a baking sheet with parchment and brush it with oil or spray with cooking spray. Using a 4-ounce scoop or a measuring cup, form the mixture into ten 2 -inch-round croquettes and place on the parchment. Bake for 45 minutes, or until crisp and lightly browned. Serve immediately. Leftovers can be frozen.