Baked Fonio and Potato Croquettes with Zesty Chimichurri

1. Make the Chimichurri

Start by combining the red wine vinegar, rice vinegar, finely diced red onion, and minced garlic in a bowl. Let this mixture marinate for about 30 minutes; this will allow the flavors to meld beautifully and soften the onions, making them slightly translucent. After the marinating time, stir in the olive oil, minced cilantro, parsley, a pinch of cayenne pepper, and season with kosher salt and freshly ground black pepper to taste. Set this aside as your vibrant chimichurri sauce.

2. Prepare the Potato

Preheat your oven to 400°F. Pierce the russet potato a few times with a fork, then wrap it in aluminum foil. Bake the potato for 50 to 60 minutes until it is tender when pierced with a fork. Once baked, let it cool, then peel and mash it in a bowl until smooth. This step ensures a creamy texture for your croquettes.

3. Cook the Fonio

In a small saucepan, warm 1 teaspoon of peanut oil over medium heat. Add the fonio and stir to coat the grains with oil. Pour in 1 cup of water and 0.25 teaspoon of kosher salt. Bring to a simmer, then cover and let it steam for about 10 minutes until the fonio is tender and all the water is absorbed.

4. Prepare the Onion-Kale Mixture

In a small skillet, heat the remaining tablespoon of peanut oil over medium heat. Add the finely diced yellow onions and sauté for about 5 minutes until they are soft. Add the minced garlic and cook for an additional 2-3 minutes. Stir in the tomato paste, Bragg Liquid Aminos, and yellow miso, cooking for another 3 minutes to develop a rich, savory flavor. Finally, add the chopped kale and cook until it is wilted, about 3-5 minutes.

5. Blend and Form the Balls

Transfer the onion-kale mixture to a blender or food processor and puree until smooth. Combine this mixture with the mashed potato and cooked fonio in a large bowl. Mix well until all the ingredients are fully integrated and smooth. Form the mixture into balls, about the size of a golf ball, and place them on a parchment-lined baking sheet. Refrigerate the balls for at least 2 hours, or up to 2 days, to allow them to firm up.

6. Bake the Balls

Preheat your oven to 300°F. Bake the fonio balls for 30 minutes, turning them halfway through, until they are slightly firm on the outside and cooked through.

7. Serve

Plate the baked fonio and potato croquettes and generously drizzle with the zesty chimichurri sauce. Enjoy the harmonious blend of flavors and textures in this delightful dish.