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Cauliflower millet nuggets with sweet and sour sauce


Cauliflower and millet nuggets with sweet and sour

Ingredients 10
Servings 4
Time 15 min

Ingredients

  • olive oil - for frying
  • 330
    g
    cauliflower - grated
  • 2
    cup
    millet (uphoko) - cooked
  • 1
    lemon - zested
  • 10
    ml
    cake flour
  • 12
    g
    fresh parsley - chopped
  • 1/4
    cup
    white vinegar
  • 2/3
    cup
    honey
  • 360
    ml
    water
  • 1
    KNORR tomato base dry cook-in-sauce
 

Method

20 min
 

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 the sauce in a small saucepan and simmer for 10 minutes or until thickened.


Serve the nuggets with the dipping sauce.


TIP: Store any leftover sweet and sour sauce in a sealed container in the fridge for up to 1 week.

 

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