Baked millet, carrot and Parmesan croquettes

Ingredients

For 1 serving

• Millet50 g
• Carrots100 g
• Eggs1
• Egg whites3
• Parmigiano Reggiano30 g
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Rinse the millet, put it in a small pan with two and a half times its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15–18 minutes, until soft and all the water is absorbed; let it cool slightly.
2. Meanwhile heat a fan oven to 200 °C and line a tray with baking paper. Peel the carrots and grate them finely; chop the parsley.
3. In a bowl combine the millet, carrots, egg, egg whites, grated Parmesan, parsley, salt and pepper and knead until the mixture is firm.
4. With wet hands shape 8 oblong croquettes, arrange them on the tray and brush them with the oil.
5. Bake at 200 °C for 20–22 minutes, turning them halfway, until golden and crisp outside.