Whole Grain, Cauliflower & Pea Fritters
makes about 12 fritters
½ cup millet or quinoa
About 1 ½ cups water
About 2 cups of cauliflower florets
1 cup frozen peas
½ cup ricotta cheese
About ½ a cup milk
Curry powder to taste
About 1 tablespoon chopped parsley
About 1 tablespoon chopped dill weed
About ¼ cup chopped fresh mint leaves
About ½ cup all-purpose flour
Olive oil for frying
Lemon wedges and fresh mint leaves for garnish
Put the 1/2 cup of millet or quinoa in a pot with a tight fitting lid and add the water. Bring to a boil, then reduce heat to a simmer and cover with the lid. Continue cooking until all the water has been absorbed. Fluff with a fork and return the lid.
Meanwhile boil the cauliflower and pea until tender but not mush. Drain and mash with a fork and allow to cool.
Whisk the eggs, ricotta and milk together, then whisk in the curry powder, parsley, dill weed and mint. Gently stir in the cooked ½ cup millet or quinoa. Next add the cauliflower and pea mixture.
Begin stirring in the flour until it is firm enough that it may be formed into patties.
Form into patties that are about ½ an inch thick and 2 inches in diameter.
Heat enough olive oil in a skillet for frying and over moderate heat, fry the patties for about 2 minutes on each side, or until nicely browned. Place on a serving plate and garnish with lemon wedges and fresh mint leaves. Serve with yogurt as a topping.