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| 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.
