Millet, Cauliflower, Pea and Ricotta Fritters Recipe

Photography by Jeremy Simons

These gluten-free fritters are a tasty combination of millet, cauliflower, peas and ricotta. Millet is rich in proteins and nutrients and is naturally gluten-free.

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• 70g (1/3 cup) hulled millet
• 250ml (1 cup) water
• 300g cauliflower, cut into florets
• 150g (1 cup) frozen peas
• 2 eggs
• 125g (1/2 cup) fresh ricotta
• 80ml (1/3 cup) milk
• 75g (1/2 cup) gluten-free plain flour
• 1 teaspoon ground cumin
• 2 teaspoons finely grated lemon rind
• 2 tablespoons chopped continental parsley
• 1/4 cup chopped mint leaves
• 2 tablespoons olive oil
• 180g (2/3 cup) natural yoghurt
• 100g baby spinach leaves
• Lemon wedges, to serve

Method

• Heat a saucepan over medium-high heat. Add millet and stir for 2 minutes until aromatic. Add water and bring to boil. Reduce heat to low, cover and simmer for 20-25 minutes or until water is absorbed. Set aside, covered, for 5 minutes. Fluff grains with a fork.
• Meanwhile, cook cauliflower in boiling water for 5-6 minutes, adding peas in last 2 minutes. Drain well. Coarsely mash with fork. Cool.
• Whisk eggs, ricotta and milk in a large bowl. Gradually whisk in flour and cumin. Stir in millet, cauliflower mix, rind, parsley and 2 tablespoons of mint.
• Heat oil in frying pan over medium-high heat. Cook 1/4 cup portions of mixture for 3 minutes each side until golden, making 12 fritters. Add remaining mint to yoghurt. Serve fritters with yoghurt mixture, spinach and lemon.

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