Attempting as many vegan/vegetarian dishes as possible. I always love having these types of recipes on hand for that go-to side. And these turned out to be the perfect snack in between meals as well. Protein baby.
I paired them with my home made, quick and easy Tsatziki Sauce – amazing.
Base recipe from Gwenyth Paltrow’s book: It’s All Good. And it is. Surprising, they formed really well, despite the lack of eggs and breadcrumb.
- 1/2 cup uncooked millet
- 1 (15 oz.) can chickpeas, drained + rinsed
- 3 scallions, thinly sliced
- 1/4 cup fresh mint, finely chopped
- zest of 1 lemon
- 2 tbs olive oil
- salt, pepper + garlic powder
Cook millet as per instructions on package. I boiled my 1/2 cup millet in 1.5 cups salted water for about 25 minutes.
Mash the chickpeas as best you can, using a fork.
In a large bowl, combine all of the ingredients until fully incorporated. Don’t forget to season with garlic powder, salt and pepper to taste.
Form your nuggets and place them on wax paper.
Heat a large skillet on medium high. Drizzle/ lightly coat the bottom of the pan with olive oil. Cook the nuggets on medium heat – about 3 minutes per side.
Yields 16 nuggets.
- 1 large cucumber, shredded & squeezed
- 1 (7 oz.) container Greek yogurt
- 2 cloves garlic, grated
- 2 tsp red wine vinegar
- sea salt to taste
Again, the key to this sauce is squeezing as much of the liquids from the cucumber shreds as possible. Mix all ingredients. Store in refrigerator.