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Millet cutlets and vegetables | fit, veg, gluten free

Hey loved ones. Today I have a new fit recipe for you – healthy millet cutlets with vegetables and herbs, defatted and seasoned to taste. Since I ate such ready-made patties available in the chain of many stores for the first time, I liked them a lot and I tried to make homemade similar ones that would be cheaper and would have a slightly better composition.

After many attempts, I finally made it – it is a really simple recipe to make and very tasty. Fit pancakes are browned and delicious, they contain a lot of fiber, magnesium and potassium. It is hard to believe that they are made of groats, even my family, who hates any groats, will always eat them.

In addition, they satiate for a long time, which is why they are a perfect dinner or breakfast meal before training, they will also work well with burgers and barbecues! If you want to find out how crunchy and delicious they are, check out my simple recipe.

Millet cutlets and vegetables | fit, veg, gluten free

Millet cutlets and vegetables | fit, veg, gluten-free recipe, how to make

Makes 3 servings:

  • half a cup of millet
  • 1.5 cups of vegetable broth / water with bouillon cube
  • a cube of frozen spinach and / greens and colorful vegetables from frozen foods (I have mixed leftovers)
  • 1 whole egg
  • a teaspoon of ground linseed / eggplant / hemp flour
  • chopped small onion and 2 cloves of garlic
  • spices: salt, pepper, curry, a pinch of turmeric, sweet pepper, chicken, garlic, basil, etc.
  • or 1/3 cup of finely grated cheese
  • wholemeal
  • olive / frying oil

Execution:

Recipe for: Millet cutlets and vegetables

  1. Preparation.

    We measure out the ingredients. Boil water for the broth, chop and glaze the onion and garlic, defrost the vegetables.

  2. Cooking.

    We cook the millet. Rinse on a sieve and pour the broth in a pot. After a while, you can add thawed vegetables.

  3. Mixing.

    We cook everything over low heat and covered until the vegetables are soft and the groats have absorbed all the liquid. We leave it to cool down.

  4. Mixing.

    Mix the cool groats with the vegetables with a blender (I use the blender tip in the same pot). Add the onion, spices, seeds, egg and flour if necessary, mix. The mass should be compact and sticky.

  5. Frying.

    Form small patties and crush them flat. Coat in flour / linseed on a flat plate and fry in hot olive oil, until browned and golden brown over medium heat. We turn over on both sides. Ready!

Millet cutlets and vegetables | fit, veg, gluten free


Do you like the recipe for such delicious cutlets? Ania

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