Friday, March 26, 2010

Spicy Veggie Millet with Chickpea Cutlets

The recipe for the millet was easy and fast. I used a zucchini and a yellow pepper, instead of a yellow squash. I also left out the chickpeas due to the fact that I was using the chickpeas for cutlets instead! I have made the cutlets one time before this and loved them but not as much as this time! I finally have wheat gluten (that I brought back with me from the US) and it made such a difference in the texture. I also made the cutlets much flatter this time, and fried them in olive oil versus baking. They were superb!

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