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Millet, cauliflower, pea and ricotta fritters
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious gluten-free fritters made with nutrient-rich millet, cauliflower, peas, and creamy ricotta.
Ingredients:
  • 70g (1/3 cup) hulled millet
  • 250ml (1 cup) water
  • 300g cauliflower, cut into florets
  • 150g (1 cup) frozen peas
  • 125g (1/2 cup) fresh ricotta
  • 80ml (1/3 cup) milk
  • 75g (1/2 cup) gluten-free plain flour
  • 2.50 gm ground cumin
  • 2 tsp finely grated lemon rind
  • 40.00 ml chopped parsley
  • 62.50 ml chopped mint leaves
  • 36.40 gm olive oil
  • 180g (2/3 cup) Greek-style yoghurt
  • 100g baby spinach leaves
  • Lemon wedges, to serve
Instructions:
  • In a saucepan over medium-high heat, toast millet for 2 minutes until fragrant. Pour in water and bring to a boil. Lower the heat, cover, and let it simmer for 20-25 minutes until water is absorbed. Rest covered for 5 minutes before fluffing the grains with a fork.
  • Boil cauliflower in water for 5-6 minutes, then add peas for the last 2 minutes. Drain thoroughly, coarsely mash with a fork, and let it cool.
  • In a large bowl, combine eggs, ricotta, and milk, then slowly whisk in flour and cumin. Fold in millet, cauliflower mix, lemon rind, parsley, and 2 tablespoons of mint.
  • Begin by warming up oil in a frying pan over medium-high heat. Cook 1/4 cup portions of the mixture for 3 minutes on each side until they turn a beautiful golden color, yielding 12 delightful fritters. Mix the remaining mint into the yogurt. Present the fritters alongside the yogurt mixture, spinach, and lemon for a scrumptious meal.

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