The period between summer and autumn is the best time to enjoy millet.
Sweet and versatile, millet can be used in multiple preparations, from purees and cakes to croquettes, balls or burgers.
As an entree or as a main dish, these millet balls are a bite that everyone would love.
Serve it with fresh vegetables and grated radish or daikon and choose your favorite dressing.
I’ve used a peanut and mustard sauce that is simply delicious.
Give it a try!
1/2 cup of millet (will make about 20 balls)
1.5 cups of water
1 bunch parsley or coriander
1 block of smoked tofu
Extra virgin olive oil
1 tablespoon of peanut butter (you can also use tahini)
10 tablespoons of water
1 tablespoon of umeboshi paste
1/2 to 1 teaspoon of mustard
Let’s cook the millet first. To do this, wash it well until the water comes out clear and put it to cook with 3 parts of water and a pinch of salt. Wait for the water to boil and then lower the flame and cook on low heat with a lid until tender. It usually takes about 20 to 30 minutes, but it depends a lot on the type of fire and the pot you use.
When it is ready, turn it off and let it cool.
Meanwhile, grate the carrot. Use the finest grater you have. Finely chop the parsley or the coriander.
Crumble the tofu with your hands and place it in a large salad bowl. Add the carrot and parsley. When the millet is cold, mix it with the rest of the ingredients.
Let it sit together while you prepare the dressing.
Start by dissolving the peanut butter with the water. It is best if you use warm or hot water, it will dilute more easily. If you like thick dressings, start by adding just 8 tablespoons of water and then if you see you want it lighter add a little more water.
When the cream is well dissolved, add the umeboshi paste and the mustard. Mix well.
You can start to form the balls now. Put some flour in a bowl. If you want to prepare gluten-free balls, you can use chickpea flour, it will be just as good.
With wet hands, form the balls and place them in the flour. When you have a few, move the salad bowl with circular movements so that the balls get well covered.
Before frying, shake off excess flour. Remember not to move them when frying. Just turn them around when you see that they are done on one side.
To serve, finely chop the lettuce or any other green leaf that you have. Grate another carrot and don’t forget the dressing.
Another option is to use the whole lettuce leaf. Put inside a little of the grated carrot, 2 or 3 balls, some grated raddish and a little seasoning, then wrap everything with the sides of the lettuce leaf.
It will taste great, and it is a funny way to eat them, especially for the young ones!
Cook them with love… and enjoy!
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