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Vegan millet and potato balls

updated

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Ingredients for 3 servings:

  • 50 g millet
  • 150 ml vegetable stock
  • 200 g floury potatoes
  • 3 tbsp flour
  • 1 tbsp parsley
  • some breadcrumbs
  • 1 pinch of salt
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat the vegetable stock in a saucepan and cook the washed millet until soft for about 10 minutes. Then let it swell slightly. If the millet is too firm, add a little water. Peel the potatoes and cook them in a pot with water until soft. Let the potatoes cool and mash them. Knead the millet and potatoes with chopped parsley, salt, and flour until a slightly sticky dough forms. Prepare a bowl of breadcrumbs. Roll the approximately 1.5 cm equal-sized balls in the breadcrumbs. Heat a little oil in a pan (I use coconut oil) and fry the balls until golden brown on all sides. I like to make a vegan brown sauce to accompany it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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