Cuban-Inspired Black Bean & Millet Breakfast Croquetas with Cilantro-Lime Aioli

Ingredients

• 0.75 cup cooked black beans, drained and mashed slightly
• 0.5 cup cooked millet, cooled
• 0.25 cup raw almonds, finely ground into flour
• 1 tbsp ground flaxseed
• 3 tbsp water, for flax egg
• 1 whole garlic clove, minced
• 0.5 tsp cumin, ground
• 0.25 tsp smoked paprika
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 0.25 cup raw cashews, soaked 15 minutes
• 3 tbsp water, for aioli
• 2 tbsp olive oil, for pan-frying
• 0.25 tsp sea salt
• 0.1 tsp black pepper

Instructions

1. 1

   Make flax egg: Mix ground flaxseed with 3 tbsp water, let sit 5 minutes until thickened.

2. 2

   Prepare cilantro-lime aioli: Blend soaked cashews with 3 tbsp water, 1 tbsp lime juice, 1 tbsp fresh cilantro, and pinch of salt until creamy. Set aside.