Cauliflower millet nuggets with sweet and sour sauce
|olive oil — for frying|
|330 g||cauliflower — grated|
|2 cup||millet — cooked|
|1||lemon — zest only|
|10 ml||flour — cake|
|12 g||fresh parsley — chopped|
|1/4 cup||vinegar — white|
|1||knorr tomato base dry cook-in-sauce|
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.