Crispy Millet Croquettes with Grated Vegetables and Mediterranean Herbs

Thoroughly rinse the millet in a strainer with hot water to remove any bitterness. Cook it in vegetable broth (ratio approximately 1:2.5). Cook the millet about a minute longer than usual, so it becomes slightly sticky, then let it cool completely.

Grate the zucchini, lightly salt it, and let it sit for 10 minutes. Then squeeze it firmly with your hands or through gauze to remove all excess water (this is essential so the croquettes don't fall apart).

In a large bowl, mix the cooled millet, squeezed zucchini, grated carrot, and crushed garlic.

Add the eggs, marjoram, turmeric, salt, and pepper. Gradually mix in the chickpea flour. The mixture should be firm enough to shape into croquettes with dampened hands. If it's too soft, add another tablespoon of flour or breadcrumbs.

Let the mixture rest for 10 minutes so the ingredients bind together.

Heat olive oil in a pan. With dampened hands, shape the mixture into palm-sized croquettes and place them in the pan.

Fry over medium heat for 4–5 minutes on each side, until they develop a nice golden-brown and crispy crust.