Millet Tofu Croquettes

Minced almond kernels and wheat germ form the delicate croquettes a pleasant bite and taste. They turn out best if the millet mixture is prepared the day before and left to cool overnight.

They will be less soft in consistency if you use firm tofu.

Heat the oil in a heavy-bottomed saucepan and lightly toast the millet in it until it turns light brown. Pour in the boiling water and simmer with the lid closed at a low temperature for about 20 minutes. Cool. Drain if necessary.

Mix the millet with the tofu and the shoyu in a hand mixer to a paste. Pour into a suitable bowl and add the almond kernels and wheat germ. Season vigorously with salt and pepper and season with the parsley. Put it in the refrigerator for a long time (preferably overnight).

Divide the quantity into 8 parts and form them into flat loaves (be careful, they are quite soft).

Turn the croquettes in millet flakes on the other side and roast on both sides in 2-3 min. until golden brown. Serve immediately. You can serve with e.g. a horseradish-mustard sauce or a lime relish.

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