Lenten millet cutlets
6 servings
60 minutes
Lenten millet cutlets are a true find for lovers of healthy and balanced eating. This dish combines the softness and richness of millet, the freshness of greens, the aroma of roasted nuts and seeds, as well as a slight spiciness from tomato paste and garlic. The cutlets are tender inside with an appetizing golden crust outside. Their origin can be linked to the tradition of preparing lenten and vegan dishes that are valued for their rich flavors without meat components. They pair wonderfully with a refreshing green sauce made from avocado and tofu, which gives the dish a creamy texture and a slight tanginess. An ideal option for a light yet nutritious lunch or dinner that offers rich flavor and the benefits of natural ingredients.
1
Prepare all the ingredients.
2
Pour millet with vegetable broth, bring to a boil, and simmer covered for 30-40 minutes.
- Millet: 150 g
- Vegetable broth: 400 ml
3
Grate the carrot on a fine grater, finely chop the onion and 2 cloves of garlic.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
4
Chop the parsley and spinach.
- Parsley: 20 g
- Spinach: 20 g
5
Toast pine nuts and sunflower seeds in a dry pan until golden brown, stirring constantly.
- Pine nuts: 20 g
- Sunflower seeds: 30 g
6
Heat vegetable oil in a pan and sauté the onion until translucent, then add garlic and sauté for another minute.
- Vegetable oil: 60 ml
- Onion: 1 head
- Garlic: 3 cloves
7
Mix cooked millet, grated carrot, herbs, oatmeal, pine nuts, sunflower seeds, fried onion with garlic, tomato paste, flax flour, salt, and pepper in a large bowl.
- Millet: 150 g
- Carrot: 1 piece
- Parsley: 20 g
- Spinach: 20 g
- Instant oatmeal: 50 g
- Pine nuts: 20 g
- Sunflower seeds: 30 g
- Onion: 1 head
- Garlic: 3 cloves
- Tomato paste: 70 g
- Flaxseed flour: 10 g
- Salt: to taste
- Ground black pepper: to taste
8
Slightly moisten your hands in cold water and shape the mixture into patties of the desired size; gloves can be used.
9
Heat oil in a large skillet and fry the patties on both sides until golden brown, then reduce the heat to low, cover with a lid, and wait for 10 minutes for the patties to cook through.
- Vegetable oil: 60 ml
10
For the sauce, blend avocado flesh, tofu, basil, remaining garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Avocado: 1 piece
- Soft tofu: 100 g
- Basil: 5 g
- Garlic: 3 cloves
- Lemon juice: 15 ml
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
11
Serve the cutlets with green sauce and any vegetable side dish, such as a salad.