Millet and vegetable balls

 

150 g millet

1 zucchini, finely grated

1 carrot, finely grated

1/2 Teaspoon curcuma

1 Tablespoon parsley, minced

1 pinch of pepper

1 pinch of salt

1 pinch of assafetida

3 tablespoons chickpeas flour

Extra Virgin Oil to fry

Wash the millet and cook it as per instructions on the package (usually 1 part of millet for 2 part of water for about 15 minutes). Once cold, add all other ingredients and mix with your hands until you get a dough. Make some balls out of it and deep-fry them in a generous amount of olive oil until they are golden.

Hirse- und Gemuese Bouletten

 

150 g Hirse

1 Zucchini, fein geraspelt

1 Karotte, fein geraspelt

1/2 TL Kurkuma

1 EL Petersilien, fein gehackt

1 Prise Pfeffer

1 Prise Salz

1 Prise Assafetida

3 EL Kichererbsenmehl

Olivenoel zum fritieren

 

Hirse kurz abspülen und in der 2-fachen Menge Wasser 15 Minuten kochen (Normalerweise 1 T Hirse, 2 T Wasser aber bitte die Hinweise auf der Packung lesen). Wenn kalt, alle Zutaten mischen und kneten bis der Teig zusammen bleibt.

Kleine Bouletten machen und in einer reichlichen Menge Olivenoel fritieren

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