Cauliflower Millet Nuggets with Sweet 'n Sour Sauce
Tips
Store any leftover sweet and sour sauce in a sealed container in the fridge for up to 1 week.
Make a scrumptious vegetarian snack with cauliflower and millet (uphoko), one of our delectable Future 50 Foods. Combine cauliflower and millet (uphoko) to make bite-sized bits of goodness and serve with a lip-smacking sweet and sour sauce.
Feeds
4People
Preparation time
35Min.
easy
Ingredients
- ungrouped
- olive oil for frying
- 2 cups cauliflower grated
- 2 cups of cooked millet (uphoko)
- 1 lemon, zested
- 10 ml cake flour
- 1/2 cup of chopped parsley
- 1/4 cup of white vinegar
- 160 ml of honey
- 360 ml of water
- Knorr tomato base dry cook-in-sauce
Preparation method
- ungrouped
- Heat the oil in a non-stick frying pan and saute the cauliflower until softened.
- Transfer the cauliflower to a food processor and add the millet (uphoko), lemon zest, flour and parsley.
- Process until the mixture comes together. Season to taste.
- Wet your hands and roll 2 tablespoons of the mixture into nugget shapes and place on the baking sheet.
- Heat a non-stick frying pan with a little oil and fry the nuggets until golden - about 5 minutes.
- Turning often to evenly brown on all sides.
- To make the sauce, combine the vinegar, honey, water and Knorr Tomato Base Dry Cook In Sauce in a small saucepan and simmer for 10 minutes or until thickened.
- Serve the nuggets with the dipping sauce.
Nutrition
- Nut Free
- Vegetarian
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