Ingredients (for 4):
50 g of quinoa shoots
100 g of millet
100 g fine corn flour
Extra virgin olive oil
Cook the Millet in three parts (300 ml) of slightly salty water. Let it swell, then place it in a container. Once cooled add the egg, garlic and finely chopped parsley, the chopped shoots into large chunks, salt.
Wash your hands with cold water, hunger for croquettes that are then passed to the corn and add fine flour (in foil) in a baking oven greased with oil.
Take the oven to 180 ° C until the croquettes have taken a beautiful golden color making sure to turn them in order to form a golden crust on both sides.