Cauliflower millet nuggets with sweet and sour sauce

4 servings Preparation: 15 mins, Cooking: 20 mins By Food24
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Ingredients (10)

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
2/3 cup honey
360 ml water
1 knorr tomato base dry cook-in-sauce
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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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