We like all kinds of cutlets, even those which only look like cutlets but inside they don't have a single gram of meat. For a few years I haven't needed to hide the ingredients from my children. They like vegetable cutlets just as much as I like them. Sometimes I serve vegetable cutlets with fresh salad, and sometimes, just like this time, I serve them in tomato sauce. I love the kind of lunch when I can eat to my heart's content and without remorse. If I make a lot of cutlets I serve them cool the next day. There is never a shortage of cutlet lovers.

Ingredients:
cutlets
100g of dried millet groats
1 shallot
2 cloves of garlic
1 carrot
2-3 tablespoons of chopped parsley
1 egg
2 tablespoons of parmesan
1 teaspoon of smoked sweet paprika
½ teaspoon of curry powder
1 teaspoon of butter
salt and pepper
bread crumbs
oil for frying
sauce
500ml of passata
1 yellow pepper
1 onion
1 teaspoon of butter
2 cloves of garlic
1/2 chili pepper
1 teaspoon of oregano
a fistful of black olives

Boil the millet groats in salty water. Drain and cool them down. Chop the onion and garlic. Peel the carrot and grate it. Fry the onion, chili pepper, garlic and carrot in the butter. Mix the millet groats, vegetables from the pan, parmesan, paprika and curry powder. Spice them up with salt and pepper. Add the egg and parsley and knead the dough. Form cutlets from the dough and cover with the bread crumbs. Fry in the oil until the cutlets are golden.
Prepare the sauce. Fry the diced onion, garlic and chili pepper in butter. Add the passata and oregano, spice them up with salt and pepper and boil for a few minutes. Add the sliced pepper and olives. Mix them in and boil for 3-4 minutes.
Put some sauce on a plate and arrange the cutlets on it.

Enjoy your meal!

Try also:
Buckwheat groats with chard and mozzarella cheese
Egg cutlets
Pęczotto with mushrooms, spinach and cheddar