Dry-roasted millet simmers until tender, then gets squeezed sticky with breadcrumbs, scallions, parsley, and shoyu, shaped into croquettes, and pan-fried in a cornmeal crust until crisp.
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In sauce pot, dry millet over medium heat for 5 to 10 minutes , stirring constantly.
Add water and salt, cover, and bring to . 40 minutes or until water is absorbed.
Transfer millet to large bowl with breadcrumbs and let cool. Squeeze grain until sticky.
Add scallions, parsley, and shoyu to millet.
Using 1/4 cup measure, form croquettes. Mold croquettes with wet hands. Dredge in cornmeal.
Heat 1/2 inch of oil in large sauté pan. Prepare plate lined with paper towel for draining.
croquettes until golden brown on each side. Flip once during cooking.
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