Millet and tempeh turmeric croquettes with carrot salad

Ingredients

For 1 serving

• Millet30 g
• Tempeh150 g
• Turmeric0.5 teaspoon
• Parsley5 g
• Carrots150 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Sesame seeds5 g
• Saltto taste
• Black pepperto taste

Contains: soy, sesame

Method

1. Heat a fan oven to 200 °C. Rinse the millet and cook it covered over low heat with three times its volume of salted water for 15–18 minutes, until soft and the water is absorbed.
2. Meanwhile break up the tempeh and blanch it in boiling water for 5 minutes, drain and mash it with a fork.
3. Combine the still-warm millet with the tempeh, turmeric, chopped parsley, salt and black pepper and knead until compact; shape 6 oblong croquettes.
4. Arrange them on a lined baking tray, brush with half the oil and bake for 20 minutes, turning halfway, until golden and crisp.
5. Meanwhile peel and grate the carrots and dress them with the lemon juice, the remaining oil, the sesame seeds and a pinch of salt. Serve the croquettes with the salad.