1 c Millet
1 sm Celery root;
- peeled, shredded
1 md Onion; minced
3 c Water
Salt
Black pepper; freshly ground
1 c Walnuts; ground
1/2 c Dry bread crumbs
Olive oil; for frying
Combine the millet, celery root, and onion in a medium-sized
saucepan. Add the water and bring to a boil over medium-high heat.
Reduce the heat to low, salt the water, cover, and simmer until the
ingredients are soft and all of the water is absorbed, about
30 minutes.
Transfer the millet mixture to a medium-sized bowl. Season to taste
with salt and pepper. Set aside to cool to room temperature for a few
minutes, then cover and refrigerate until chilled, about 1 hour.
In a shallow bowl, combine the walnuts and bread crumbs. Shape the
millet mixture into 4 patties and coat evenly with the walnut mixture.
Heat 2 tb of the olive oil in a large skillet over medium heat.
Working in batches if necessary, add the croquettes and cook until
well browned on both sides, about 4 minutes per side. Add more oil as
needed. Serve immediately.
