Millet Croquettes

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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)

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