Millet – rice – vegetable meatballs

Ingredients for 4 servings:

• 1 cup basmati
• 1 cup millet
• 3 cups water
• 1 egg(s)
• 1 spring onion(s) or
• onion(s)
• 1 bunch of mixed herbs (e.g. chives, basil, lovage), fresh or frozen
• herbal salt
• curry powder
• Cumin, ground
• Pizza seasoning
• n. B. Flour, whole grain
• e.g. breadcrumbs or yeast flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also suitable for allergy sufferers

Bring the rice and millet to a boil with about 3 cups of water in a small, lidded saucepan. Once boiling, turn off the heat completely and let it simmer for about 20 minutes. Remove the pan from the heat and stir in the finely chopped onions and egg. It should be a very thick porridge; if it’s too runny, you can add some breadcrumbs or, if you like, nutritional yeast. Be careful, though: the colder the mixture, the firmer it becomes. Then stir in the chopped herbs and grated vegetables, along with the spices. Form small, flat patties and coat them in a mixture of whole-wheat flour and breadcrumbs. Then fry over medium heat until golden brown. This recipe can also be made without eggs (use 1-3 tablespoons of cream cheese instead, for example), without onions, or without dairy products. You can even skip the breadcrumbs used here and just use whole-wheat flour. It’s very versatile and can be adapted to suit those with fructose and lactose intolerance. It goes well with granola, quark, and salad.