Ingredients (about 12 units depending on the size)
- ¾ cup Millet
- 5tsp Tomato Puree
- 1 can Red Kidney Beans (or 1½ cup soaked and cooked)
- 1 can Sweet Corn
- 1 small Chilli (piece)
- 1 big handful fresh Coriander
- 2 garlic cloves
- 1 Red Onion
- ½ cup Sunflower Seeds
- 3tbsp ground Oats
- 1tsp ground Coriander Seeds
- 3tbsp Olive Oil
- 2tsp Smoked Paprika
- Salt, Pepper
- 1tbsp Yeast Flakes (optional)
Rinse millet with boiling water. In about 1½-2 cups of water melt the tomato puree, pour the liquid over the millet and bring to the boil. Boil on a medium heat, until millet soak water.
Drain and rinse red kidney beans and sweetcorn. Blend Red Kidney Beans with Coriander, Chilli and garlic cloves.
Next, mix cooked millet with Red Kidney bean paste and add sweetcorn, and finely chopped onion.
Ground Sunflower Seeds, Oats and Coriander Seeds and add them to the mixture.
Next, add Olive Oil, Smoked Paprika, Salt, Pepper and Yeast. You could add more spices, it depend what you like.
When the mixture is ready, let it cool. In the meantime warm the oven.
Use hands forming cutlets.
Bake in the oven for about 30min or until they goldish and crispy.
Serve with your favourite vegetables.
