Millet and Cauliflower Cutlet with Tzatziki Style Mayonnaise

Servings: 4
Prep time: 30
Cooking time: 45
  1. Rinse the millet, then simmer it for 15 minutes with double its volume of water.
  2. Grate the cauliflower and the onion with a wide grater. Crush and mince the garlic.
  3. Process the almonds in a blender to obtain a flour.
  4. Once it’s at room temperature, place the millet in a wide bowl, then add the cauliflower and onion, the almond flour, the corn flour, the potato starch, the garlic, 50ml olive oil, soy sauce, agave syrup, chili pepper, pepper and a sprinkle of salt. Stir to combine, and knead with your hands for 5 minutes. If the dough looks too soft, add more oil and corn flour.
  5. Divide the dough into 8-10 cutlets, and place them on a baking tray covered with parchment paper. Bake at 180°C for 20-25 minutes, then flip them and bake for 5 more minutes.
  6. Serve them with some Tzatziki and some avocado slices: they’re great to be consumed the day after at room temperature.

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