Millet…someone think it’s animal feed 🙂  and when I say that I cook it, sometimes people get very surprised. In my son’s school, the wonderful cook prepare it in a very tasty way: children call it “Exqueezy” (a funny way to say exquisite). With this recipe I mix it together with other ingredients to prepare vegetarian croquettes. With a fresh summer salad becomes a really special dish to serve.

Ingredients (for 4 croquettes):

  • millet 1,8 oz
  • feta cheese 1,8 oz
  • half sweet red pepper
  • half onion
  • 2 stems fresh thyme
  • 1 stems fresh mint
  • 5 stems fresh parsley
  • fresh ginger half inch
  • ½ cup pine nuts
  • salt q.s.
  • 2 tablespoons chickpea flour
  • 2 tablespoons extra virgin olive oil


  1. Cook millet in salted boiling water for about 20 minutes; drip and cool. This is a step you can do also some hours before, keeping millet in the fridge ready to use for this recipe.
  2. When you will be ready to cook the croquettes, proceed putting in a mixer the red pepper, the onion and the aromatic herbs (only leaves).
  3. In a bowl add the minced, feta cheese, grated ginger, a half cup of pine nuts and two tablespoons of chickpea flour to the millet.
  4. Create a uniform mix and prepare 4 croquettes.
  5. Cook in a large pan with extra virgin olive oil for about 2 minutes per part; in this kind of mixture, the sweet pepper will release water so I suggest to use it immediately so you won’t have to add flour …. It will change the taste of these croquettes. ;-).
  6. Serve with a fresh salad.