Servings:
4
Prep time:
45
Cooking time:
40
INGREDIENTS
- - 200g beets
- -150g millet
- -4 tablespoons whole corn flour
- -35g chickpeas flour
- -60g toasted sunflower seeds
- -45g toasted sesame
- -1 red onion
- -3 tablespoons minced parsley
- -a quarter teaspoon chili powder
- -a quarter teaspoon cumin powder
- -a quarter teaspoon coriander powder
- -a quarter teaspoon ginger powder
- -a quarter teaspoon turmeric powder
- -60ml coconut oil
- -3 tablespoons soy sauce
- -salt
- -pepper
INSTRUCTIONS
- Place the millet in a small casserole with 500ml water and sear for 20 minutes, covering with a lid. Remove from the stove when the water is soaked.
- Peel the beets and grate them finely. Thinly slice the onion.
- In a big bowl, combine the millet, the beets, the onion, the parsley, the corn flour, the chickpeas flour, the sunflower seeds, the sesame, the chili, the cumin, the coriander, the ginger, the turmeric, the oil, the soy sauce, a few salt and pepper. Stir to combine and knead with your hands for 5 minutes. In case the dough is not thick enough, add more oil and chickpeas flour
- Separate the dough into 12 cutlets, place them on a plaque covered with parchment paper and bake at 200°C for 20 minutes, flipping them up when they’re halfway through.
