Millet Croquettes

INGREDIENTS

• 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)