Hello!
If you've got some millet from my previous recipe of strawberry millet ācreamā you can prepare vegan and gluten-free millet cutlets with vegetables and sundried tomatoes.
I love to pack a vegan cutlet into wholemeal bread rolls and with the addition of lettuce and sauces to create a vegan burger š Ā You can also take away your millet cutlet, to have a healthy lunch or snack.
And check my recipes for other vegan cutlets: quinoa and tomato!
Ingredients:
- 1 glass of millet
- 1 big onion
- 2 cloves of garlic
- 2 carrots
- 1 parsley (root)
- handful of each: pumpkin seeds, sunflower seeds and paddy sesame
- Ā½ jar of dried tomatoes in oil with herbsĀ
- Ā½ glass of cornflourĀ
- Ā½ teaspoon of pepper powder
- Ā½ teaspoon of turmeric
- Ā½ teaspoon of sweet pepper
- Ā¼ teaspoon of chilliĀ
- Himalayan saltĀ
- handful of parsley (leaves)Ā
Preparation:
1. Put the millet in a dry pot and roast for a few minutes. Then rinse it with water. Pour approx. 2 glasses of water, add a pinch of salt and cook under the lid until the millet absorbs the water. Donāt stir while cooking. In the end, reduce the heat to minimum and leave the millet in the pot under the lid. Let it overcook slightly so that it gets more sticky rather than free-flowing.Ā
2. Cut the dried tomatoes into strips.Ā
3. Cut the onion and garlic finely. Fry for a moment on olive oil from tomatoes.Ā
4. Peel the carrot and parsley and grate them.Ā
5. Roast the seeds for a few minutes in a dry pan.Ā
6. Chop the parsley.Ā
7. When the millet cools down, put it into a big bowl and add all the ingredients together with flour and spices. Add the onion and garlic together with oil on which it was fried. Stir everything thoroughly and ākneadā the mixture with a spoon so that it gets sticky.Ā
8. Form cutlets. You can coat each of them with cornflour or sesame.Ā
9. Place the cutlets on a baking tin lined with baking paper and bake for approx.. 30 minutes at the temperature of 180-200 ā. Ā You can bake the cutlets on both sides. Ā Ā
Bless you!
Moni šĀ