Servings:
4
Prep time:
30
Cooking time:
45
INGREDIENTS
- - 150g Millet
- - 200g cauliflower
- - 100g toasted Almonds
- - 1 golden onion
- - 1 clove of garlic
- - 60g Corn Flour for polenta
- - 35g potato starch
- - a quarter teaspoon pepper
- - a quarter teaspoon chili pepper
- - 2 tablespoons Tamari
- - half a teaspoon Maple-Juice
- - half an avocado
- - Extra virgin olive oil
- - Salt
- - Rice&Rice Mayorice Tzatziki style
INSTRUCTIONS
- Rinse the millet, then simmer it for 15 minutes with double its volume of water.
- Grate the cauliflower and the onion with a wide grater. Crush and mince the garlic.
- Process the almonds in a blender to obtain a flour.
- Once it’s at room temperature, place the millet in a wide bowl, then add the cauliflower and onion, the almond flour, the corn flour, the potato starch, the garlic, 50ml olive oil, soy sauce, agave syrup, chili pepper, pepper and a sprinkle of salt. Stir to combine, and knead with your hands for 5 minutes. If the dough looks too soft, add more oil and corn flour.
- Divide the dough into 8-10 cutlets, and place them on a baking tray covered with parchment paper. Bake at 180°C for 20-25 minutes, then flip them and bake for 5 more minutes.
- Serve them with some Tzatziki and some avocado slices: they’re great to be consumed the day after at room temperature.
