½ cup millet
½ cup quinoa
1 cup cauliflower, cut into small pieces
3 cups veggie stock
1 tbls olive oil
1 onion, diced
2 cloves garlic, crushed
1 cup firm tofu, mashed with a fork
2 tbls dill, roughly chopped
2 tbls parsley, roughly chopped
1 tbls lemon zest
½ cup brown rice flour (or spelt flour)
Sea salt and ground white pepper
½ cup Rice Crumbs or spelt bread crumbs
2 eggs, beaten (leave out if you’re vegan)
Rice bran oil for frying
Lemons to serve
Wash and drain the millet and quinoa into a saucepan. Now add the cauliflower to the pot and the stock. Bring to the boil the simmer until the liquid is absorbed and the grains and cauliflower are soft.
Meanwhile, sauté the onion and garlic in the oil.
Put the millet mixture in a large bowl and add the onion mixture. Now add the tofu, herbs, zest and flour. Taste for seasoning. (Leave this mixture in the fridge if you can.)
Using about 2 tbls, shape into logs. Carefully dust with flour then dip into the eggs, the roll in the spelt crumbs.
Shallow fry in rice bran oil until golden all over. Drain on kitchen towel. Serve with lemon cheeks
Makes about 12