INGREDIENTS

 5 PIECES

• 250 g broccoli (approx. 1/2 broccoli)
• 1/3 cup of millet
• 1 cup of broth
• 1/3 cup of basil leaves and oregano or parsley
• 1 egg
• 1 tablespoon breadcrumbs + to coat
• clarified butter or vegetable oil

PREPARATION

• Cut off the broccoli florets, add to lightly salted boiling water and cook for about 7 minutes. Drain, evaporate and cool.
• Pour the millet into a saucepan, rinse, strain, add the broth, cover and bring to a boil. Reduce the heat and cook, covered, for 15 - 20 minutes, until the groats have absorbed all the liquid.
• Cooked and cooled groats and broccoli with herbs can be ground in a grinder with a medium-mesh sieve or ground in a melaster (mini crusher). You can also crush it with a fork or chop it finely on a board (I advise against using a giraffe blender).
• Add the egg and breadcrumbs to the resulting mass. Season with freshly ground pepper and salt if necessary. Mix thoroughly. If the resulting mass is too thin, you can add 1 tablespoon more breadcrumbs.
• With hands moistened with cold water, form 5 chops. After shaping the cutlets, roll them in breadcrumbs.
• Fry for about 5 minutes on each side in a hot pan with clarified butter or vegetable oil.

SERVING PROPOSAL

Eg spinach with butter, garlic and cream / pasta

TIPS

Breaded broccoli cutlets can also be baked in the oven: put on a baking tray smeared with olive oil, sprinkle with olive oil on top and bake for about 20 minutes at 200 degrees C.