Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------TEMPURA BATTER----------------------------
1 c Whole wheat pastry flour
1/2 c Unbleached white flour
1/2 c Corn flour
1 tb Arrowroot flour
1/4 ts Sea salt
2 c Carbonated water

-------------------------CROQUETTES------------------------------
1 c Millet; uncooked
1 3/4 c ;water
pn Salt
1/2 c Fresh parsley; finely
-chopped
1 c Carrots; finely grated
1 c Onions; diced
1 c Whole wheat pastry flour
Whole wheat bread crumbs
2 c Oil for deep frying (sesame,
-safflower or canola)

--------------------SOY AND GINGER SAUCE-------------------------
1/2 c Soy sauce
1/2 c Plus 2 Tbs water
2 ts Kuzu powder
1 tb Fresh ginger root; grated

To make batter: Mix together flours and salt.

Gently stir in carbonated water and refrigerate until ready to use.

To make croquettes: Washmillet in cold water and drain.

Bring water and salt to a boil. Stir in millet, cover and return to a
boil.

Lower heat and simmer for 25 minutes or until wate is absorbed,
stirring occasionally.

Remove from heat and let cool.

Mix in parsley, carrots, onions and pastry flour.

Form golf-ball size croquettes, flattening the ends a little.

Coat each croquette with cold batter and roll in bread crumbs.

Heat and 2 1/2 inches of oil in a heavy skillet.

Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on
each side or until golden.

Drain well and keep hot.

To make sauce:

Bring soy sauce and 1/2 cup water to a boil.

Dissolve kuzu powder in 2 tablespoons water.

Stir kuzu into soy sauce mixture and return to a boil.

Lower heat andsimmer for 5 minutes, stirring constantly.

Squeeze juice from ginger root and stir into sauce.

Pour hot sauce over croquettes.

Per serving: 371 cal; 11 g prot; 231 mg sod; 64 g carb; 11 g fat; 0
mg chol; 70 mg calcium

From DEEANNE's recipe files

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