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Millet Croquettes

These little croquettes are great with breakfast and will remind you of tater tots, only with far less fat and far more protein. They also can serve as a side dish at dinner time.Millet Croquettes

Makes about 16-18 croquettes.


  • 2 medium potatoes
  • 1 c cooked millet
  • 2 eggs, lightly beaten
  • 1 small onion, chopped
  • 2 Tbsp parsley, minced
  • 1/2 tsp dried savory
  • 1/2 tsp dried mint
  • 1/2 tsp lemon salt
  • 2 Tbsp canola or olive oil


  1. Leaving the peels on, cut the potatoes in eighths and cover with lightly salted water. Bring to a boil over medium heat. Reduce heat to low and simmer 15 minutes or until fork tender.
  2. Drain and, in a large bowl, roughly mash with skins on.
  3. Preheat oven to 400 degrees F. To the bowl of potatoes, add the cooked millet, eggs, onion, parsley, savory, mint, and lemon salt. Mix well and form into 1″ balls.
  4. Place the oil in the baking dish and coat the bottom. Add the potato/millet balls and roll them in the oil until coated.
  5. Bake 20 minutes, turn with a spatula and bake another 15 minutes. Turn and bake 15 minutes more. (They will flatten on the bottom and form a pleasant croquette shape.) Serve with a light sprinkling of lemon pepper.

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