Millet and Tofu Cakes
4 oz (115g) millet
3/4 pint (430g) vegetable stock
6 oz (175g) firm tofu, mashed with a fork
1 tsp grated ginger
1/2 tsp paprika
1 tsp cumin seeds
2 tbsp tamari
2 oz (55g) hazelnuts, chopped and toasted
2 oz (55g) breadcrumbs
1 tbsp chopped parsley
8 tbsp water and 4 tbsp soya flour mixed to a paste
4 oz (115g) oats flakes
Rapeseed or other vegetable oil for frying
1. Cook the millet in the stock for 15 to 20 minutes or until soft. Leave until cool.
2. Stir all the ingredients together except the oats and soya flour paste.
3. Shape into eight flat cakes. Dip each one into the soya flour mixture and then the oats. Heat a little oil in a pan and cook the cakes gently on each side. Serves 4.