Zucchini fritters with millet and cauliflower puree

Preparation steps

• Add salt to the zucchini and let it stand for about 30 minutes. Drain well. Add egg, cheese, garlic, parsley and bread crumbs to the drained zucchini, stirring to distribute the ingredients evenly. If the mixture is not compact enough, add more bread crumbs if necessary.
• Shape the fritters, roll them in bread crumbs and bake them in baking paper lined in the oven for about 30 minutes at 200 ° C until they turn brown and are completely baked.
• Millet and cauliflower puree:
• Meanwhile, tear the cauliflower into smaller flowers, place, along with the water and salt, in a fireproof dish and cook in the microwave for 20 minutes on Max or until the cauliflower is soft. Remove with a slotted spoon into a mixer, and keep the water in which it was cooked and in it, in another bowl, cook the millet over a moderate heat for 10 minutes or until the millet swells and softens.
• Add the millet to the cauliflower in a blender and puree everything. If necessary, add a little water to make the puree a uniform consistency.
• Lightly fry the onion and garlic in olive oil and butter for a few minutes. Add millet and cauliflower puree, mix everything well and bake briefly.
• Easy suggestion: millet and cauliflower puree is a great side dish to various meat dishes.
• Nutritional info for 1 serving *: energy value: 320 kcal; fat: 16.11 g; carbohydrates: 33.18 g; protein: 12.05 g; cholesterol: 88 mg; sodium: 680 mg; potassium: 483 mg. Measuring cups and spoons