Crispy Millet and Leek Croquettes with Roasted Pepper Yogurt Cream and Parsley Green Oil

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Spread the roasted red pepper on a small tray and roast for 8 minutes to concentrate its flavor. Remove and let it cool slightly.

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   2. Meanwhile, place the millet, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Stir in the garlic and cook 30 seconds more. Remove from the heat.

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   4. Transfer the cooked millet to a bowl and mash it lightly with a fork. Add the leek and garlic mixture, grated Parmesan, beaten egg, 40 g breadcrumbs, 1/4 teaspoon salt, and black pepper. Mix well until you have a moldable mixture. Let it rest for 5 minutes.

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   5. With lightly damp hands, shape 12 small croquettes. Coat each one with the remaining breadcrumbs, pressing gently so they adhere.

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   6. Place the croquettes on a parchment-lined tray, brush or drizzle them with 1 tablespoon olive oil, and bake at 220 °C / 425 °F for 14 to 16 minutes, turning halfway through, until golden and crisp.

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   7. For the cream, blend the warm roasted red pepper with the Greek yogurt, half of the lemon juice, sweet paprika, 1 tablespoon olive oil, and 1/4 teaspoon salt until smooth.

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   8. For the green oil, blend or crush the parsley with the remaining tablespoon of olive oil, the rest of the lemon juice, the cold water, and a pinch of salt until fluid and vibrantly green.

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   9. Serve by spreading a base of roasted pepper yogurt cream on a platter or small plates. Set the hot croquettes on top and finish with streaks of parsley green oil. If desired, add a little extra grated Parmesan just before serving.