Budget Millet, Leek and Pinto Bean Croquettes with Roasted Carrot Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and garlic cloves on a tray, toss them with 1 tablespoon of vegetable oil and a pinch of the salt, and roast for 20 minutes or until the carrots are tender and lightly browned.

2. 2

   Meanwhile, place the millet, water, and half of the remaining salt in a small saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the leek and cook for 5 to 6 minutes, stirring, until softened. Add half of the ground cumin and the black pepper, stir, and remove from the heat.

4. 4

   In a large bowl, mash the cooked pinto beans with a fork. Add the cooked millet, sautéed leek, beaten egg, and breadcrumbs. Mix well until you have a shapeable mixture. If it feels too wet, add a little more breadcrumbs.

5. 5

   Shape the mixture into 8 medium croquettes. Place them on a lightly oiled baking tray or oven-safe skillet using a few drops of the remaining oil. Bake at 220 °C / 425 °F for 12 minutes, carefully flip them, and bake 8 minutes more until firm and golden.

6. 6

   For the sauce, squeeze the roasted garlic out of its skin and place it in a blender or blending cup with the roasted carrots, plain yogurt, lemon juice, the remaining ground cumin, and a pinch of salt. Blend until smooth.

7. 7

   Serve the croquettes hot with the roasted carrot sauce on top or on the side, and finish with the chopped parsley.