Millet Croquettes Recipe

Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.

Millet Croquettes

I thought a lot about how I might pack for India. A lot. I'm excited about the adventure, and in the days before pulling my suitcase out of the closet I found myself deep inside my own head considering which cameras to bring, which dresses (just 2, maybe 3!), and what food to bring for the flight - SFO to Frankfurt to Delhi. That, my friends, is the one part of the trip I wasn't looking forward to - it's twelve hours to Frankfurt, another seven to Delhi. Here's a peek at how my packing came together. On the food-for-the-flight front, I've been playing around with a few ideas. No question, these dumplings made the cut, and I ended up packing these millet croquettes for snacking as well - crunchy crusted, basil and kale flecked, I think they'll hold up nicely.

Millet Croquette Recipe

One carry-on, one purse - that was the goal. My camera and film take up a chunk of space in my suitcase, and beyond that it's all about cramming things into little pockets and corners. In this shot (clockwise from top-left): lunch canister (new! I stack in layers between sheets of parchment), Love Travel Guides, Kindle (with this & this on it), sunglasses, notebook/phone, my Land camera, business cards.

Millet Croquette Recipe
Here's a glimpse of how it's coming together into my suitcase. I have room for a few more packs of film, and a pair of ballet flats. But everything else is in there - adapters and camera gear on the left, dresses (top right), toiletries (bottom right), camera and guide book (bottom left).

Millet Croquette Recipe

A few other travel favorites tucked away - pure shea butter, lip gloss, packets of nut butter, YSL Flash Touch (I think Jen Altman turned me onto this gem), Aesop Flight Therapy, I put this in a Go Tube to use for hands/legs, brass cuff from Cisthene, a comb I bought in Rome when I was 23, Love travel shampoo and conditioner.

Millet Croquette RecipeMillet Croquette RecipeMillet Croquette Recipe

This is my first trip to India, and it's a relatively quick one, but I already have a good number of pics to share when I get back. More soon! -h

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Millet Croquettes

A couple notes - the semolina flour I use here is a very fine grind which contributes to the creamy interior texture of these croquette (which works nicely in contract to the crunch exterior). ALso, feel free to go with a smaller baking dish to set the semolina, it'll result in taller croquettes.

1 cup / 240 ml milk
3 tablespoons clarified butter or olive oil
1 small shallot, minced
1 1/2 teaspoons fine grain sea salt
3/4 cup / 5 oz / 145 g semolina flour
1 1/2 cup / 2 oz finely chopped kale (remove stems first)
1/3 cup / 20 g grated Gruyere cheese
1 1/3 cups / 150 g cooked millet*
30 basil leaves, chopped
3 large eggs
2 cups / 140 g whole wheat panko (or dried bread crumbs)

In a large saucepan, combine the milk, 1 cup / 240 ml water, 1 tablespoon of the butter, shallot, and sea salt. Bring just to a simmer, remove from heat, and use a whisk to stir in semolina flour. Stir until combined, add the kale, return to medium heat and stir until the semolina really thickens up 5-10 minutes, your whisk should be able to stand up in it. Remove from heat and stir in the gruyere and millet. Taste and adjust the seasoning with more salt if needed. Allow this mixture to cool for at least 10 minutes, stirring every few minutes to release heat.

In the meantime butter a 9 x 13-inch, or equivalent, baking dish and line with parchment paper.

When the semolina has cooled, so that it is warm but not hot to the touch, stir in the basil, beat one of the eggs in a small bowl, and mix that in as well. Turn into the prepared pan spreading it evenly across with a spoon or spatula. Cover with a clean cloth or loose plastic wrap and refrigerate for at least three hours. You can keep the semolina at this stage for a few days, cooking off croquettes as needed, or making them all at once.

To make the croquettes: Line a baking sheet with parchment. Cut the cold semolina into squares - I think 2x2-inches is a nice size. Beat the two remaining eggs and place them in a shallow wide bowl. In another shallow bowl, do the same with the panko or breadcrumbs. Gently dip each square into the egg, turning to coat, then coat the cakes in the panko/breadcrumbs. Transfer to the parchment-lined baking sheet. Repeat with as many pieces as you intend to cook.

Add the remaining 2 tablespoons of clarified butter to a large skillet over medium-high heat. Arrange a few croquettes and cook, preferably covered, until the bottoms are deeply golden, 5 minutes or so, flip and repeat for the other side. These are great served warm or hot.

Makes about 2 dozen croquettes.

*To cook millet: Combine 1/2 cup / 100 g millet with a few generous pinches of salt and 1 cup / 240 ml water in a small saucepan. Bring to a simmer, cover and cook for 15-20 minutes or until water is absorbed and the grains are cooked through. Remove from heat, fluff with a fork, and cover until ready to use (or serve).

Prep time: 180 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Where did you get your lunch canister? It looks so cute!


The choice of millet: What nutritional properties does it have compared with other grains? Was your choice partly due to texture, in order to have a snack that would stand up while traveling? Are there alternatives you would suggest? Hope I caught you before your adventure. I am cooking for a person convalescing, and the health/taste axis is my focus. Thank you.

Jane B.

A POLAROID! i would so love - AND APPRECIATED - a few comments about your photography - what you love shooting, why and how. Your work is outstanding and never fails to evoke a feeling...this morning it is an itch to travel a long distance, with grace and good food!

wyo anne

Would love to know where you got that lunch canister!


I'm so jealous! It's been years since I was in India, and it was fabulous. Have a great time, and enjoy the amazing flavors and colors of one of the most interesting places on earth.

Chris Ciolli (@ChrisCiolli)

One day I'll be as organized as you are... I'm so jealous of your trip, sounds like a great adventure. Safe travels!


Heidi, I was wondering if I could make a request - could you tag your recipes like this one that pack and travel well? Your recipes always please my husband and give me healthy, interesting foods to serve him that work well within the confines of his heart issues and dietary restrictions but packing him a good lunch to take to the plant every day (that doesn't need refrigeration or heating and has variety) has been my biggest challenge. Your brown rice balls where a huge hit, and these croquettes are just the kind of thing he'd love (me too) - what else can you recommend?

Roiana B

I love the pictures. I have been to India and my small comment would be. Be very aware of what you are drinking. Water is not always the best choice unless it is sealed and bottled. Otherwise it is a shoppers paradise and an never ending feast for the eyes when it comes to food, clothing and surroundings. Travel well and be safe. Denise


This looks lovely, Heidi! Can't wait to try it. Thank you!

The Healthy Apple

Wow your packing is professional! I hope you have kept a change of essential clothing items in there too as you never know whether you will happily meet all your luggage in good time on the other end! I love the YSL touche éclat by the way, how does the flash you have there compare? Thanks for sharing the tips on snack packing. I usually get to those midnight snack times on the plane and all you can get is a pack of dry cookies. Those croquettes look scrummy! Have a great trip!

this is lemonade

Wow! Thanks for this. I have not traveled on a plane in years and have been carefully strategizing how I can avoid checking a bag on my flight to Philadelphia next month. Thank you, once again, for the inspiration. I have also been playing around with different croquette recipes lately without a whole lot of success. Can't wait to try this one!

Anne Marie

India... so exciting... Please, please, please do bring sunscreen? I didn't when I went (surely when it is cold and gray in Amsterdam, it is cold and gray everywhere?) and ended up bright red within eight hours of touching down. Not fun.


What an exciting trip to be taking! Be safe and have a wonderful time!

Abby@ Totes Delish

Bon voyage, Heidi! So excited for you to lose yourself in the hot chaos and sultry magic that is India, and to see your photos on the other side!


I first found you when I was managing the kitchen of a nunnery near Dharamsala. Your blog (megascones) was a welcome hit of western taste. I've been in India every year since 1995. I buy jewelry in Jaipur. But I can only tell you where to get good salad there--Anoki! And although tourists dress all kinds of ways, you really do get more respect from locals if you cover your shoulders (nothing sleeveless) and legs.


Looks great! Raring to give it a go... Could you elaborate which millet btw? Here in India we get a few different kinds of millets, so just wondering...


Are there any good substitutes for the semolina that will keep the creamy texture? We're gluten-free/dairy-free/nightshade-free.... it adds up to a lot of substitutions but I hate to pass up a millet recipe.

HS: Hmm. I was going to say, what if you drained some ricotta really well and used that as the base, adding the other ingredients? But that certainly doesn't work on the dairy-free front...


So lovely! I hope you're having a fantastic trip! I can't wait to see what recipe inspiration you get :)


Love these croquettes! You are one organized packer....

Belinda @zomppa

Love the idea! Will they still be crunchy but not too dry if I finish them in the oven or grill instead of the skillet? Have a fantastic trip!


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