Millet and Tofu Croquettes - Janella Purcell

Ingredients

• ¾ cup millet
• ¾ cup quinoa
• 1½ cups cauliflower florets, cut into small pieces
• 1 litre vegetable stock
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1½ cups mashed firm tofu
• 2 tbsp roughly chopped dill
• 2 tbsp roughly chopped flat-leaf parsley
• 1½ tbsp grated lemon zest
• ¾ cup brown rice flour or besan, plus extra for dusting
• sea salt and cracked white pepper
• 2 eggs, beaten (leave out if you’re vegan)
• ½ cup rice crumbs
• 2 cups rice bran oil
• 2 limes or lemons, quartered