Bring mixture to a boil and cover and simmer over a low flame for 30-40 minutes. Fluff surface with fork and place in a large bowl to cool. Add parsley, scallion and 2 tbsp crumbs to millet-squash mixture. Mash together with hands until the mixture sticks together, adding more bread crumbs if mixture is too wet. The edges of the croquettes should be straight not rounded.
Place croquettes side by side into hot oil.
Cook 5-6 minutes or until sides are crisp and golden. Flip and fry an additional 5-6 minutes. Drain croquettes on paper towels and serve hot with steamed or stir-fried vegetables. The Author Recipe is from 16 year old Jill Ringer. She is a vegetarian and even though she is a busy high school junior, she finds time to cook these wonderful foods.