Winter is the best season to enjoy the flavor of root vegetables. Let’s combine beetroots with millet. Baked gluten free cutlets - perfect for those of you who have gluten intolerance.
Ingredients (about 10 cutlets):
100g dry millet
1/2 cup sunflower seeds
1 boiled beetroot
fresh parsley
salt
black pepper
1 tsp dried oregano
1 tsp dried basil
Instructions:
Grind sunflower seeds finely. Rinse millet and cook it in salted water for about 15 minutes. Peel and grate the beetroot on the large holes of a box grater or using a food processor's grating attachment. In a large mixing bowl combine millet, grated beetroot and sunflower seeds. Chop the parsley finely. Add it to the cutlet mixture. Season the mixture with salt and pepper, add the spices. Shape small to medium sized round cutlets out of the cutlet mixture.
Preheat the oven to 190 degrees C. Bake the cutlets for about 30-35 minutes. Serve with fresh veggies and rice/ potatoes. Enjoy!
Etykiety: breastfeeding, cutlets, english, gluten free, main course, millet, recipes
