SERVINGS: 25-30 croquettes
- 1/2 cup millet
- 1/2 cup water
- 1/4 tsp turmeric
- 1 eggplant
- 2 cups sliced mushrooms
- 1/2 onion
- 1 garlic clove
- 6 walnuts
- 1/4 tsp cumin
- 1/2 oregano
- a pinch of salt and pepper
- 2 tbsp nutritional yeast
- 1 tbsp flaxseed
Line a baking tray covered with parchment paper and set aside. Preheat oven at 450ºF.
Put the water and the millet in a pot and bring to boil. Let it cook at low heat for about 1 hour. You might have to add more water.
While the millet is cooking, cut the eggplant in half lengthwise and place it on the baking tray. Put it in the oven for about 25 minutes.
Cut the onion, mushrooms, and garlic in tiny pieces. Preheat a pan at low heat. Add a tablespoon of avocado oil and the onions. Cook the onions for about 5-10 minutes (and stir frequently), then add the mushrooms and keep stirring. Let it cook for about 15-20 minutes. Add the garlic, turmeric, walnuts (cut in pieces), cumin, oregano, salt and pepper, and stir. Let it cook for an additional 5-10 minutes.
In a bowl, put the millet, mushrooms, and eggplant and mix well. Add the nutritional yeast and flaxseed, and mix again.
Place the mixture in the fridge for an hour.
With the mixture, make croquettes and place them on a baking tray covered with parchment paper. Put it in the oven for 15 minutes. Remove the tray from the oven and turn the croquettes around. Put the tray back in the oven for 10 more minutes. Remove the tray again and turn the croquettes. Put the tray back in the oven for 10 minutes.
You can eat theses Spanish vegan croquettes warm or cold 🙂