Well, no ... in fact I didn't plan this. I just made it the second time this week. The first try was not quite what I wanted, but I think I've now found a good way to make these. And tomorrow it just happens to be Sunday and I was looking for a nice introduction to this post.
The recipe Millet Cakes with Carrot and Spinach by Love & Lemons, which I read earlier this week, was my inspiration for these. I have changed a few bits and pieces to my taste, though.
The key to these is to get them nice and crispy on the outside, but still soft on the inside. But I have to say that the mixture itself tastes pretty good too. I just couldn't resist while forming the balls...
Maybe, you'd like to do these as a starter or have them as a side, but you could also do a lot of them and just eat them on their own. Or make a lot and save some for lunch the next day...
Which was my plan, but in fact my housemate and I ate all of them ;-)
I can imagine that either a tahini-based sauce - like hummus - or something based on sour cream would go well with these. They are not hard to make and something quite different.
Time: I forgot to precisely watch the time, but I think in total it took me about 45-50 minutes to make these.
| for 16 tabletennis-sized balls | |
|---|---|
| (1 as a main or 2 as a side) | |
| 100 g | millet |
| 1 cup | water |
| 1/4 tsp | salt |
| 1/2 | onion |
| 1 | garlic clove |
| 1 tbsp | olive oil |
| 1 | carrot |
| 90 g | spinach (fresh or thawed) |
| 1 heaped tbsp | flaxseed |
| 1 tbsp | cashews |
| about 1/4 cup | water |
| salt | |
| pepper | |
| 1-2 tsp | curry (depending on the curry) |
| mint leaves (fresh & chopped or dried and crumbled) | |
| butter | |
- Put millet in a pot, along with 1 cup of water and ¼ tsp of salt. Bring to a boil, reduce heat to low and let simmer with the lid half on for about 10 minutes. Turn the heat off as soon as the water has been absorbed and let stand covered until you have prepared everything else.
- Chop the onion and separately chop the garlic. Grate the carrot and chop the spinach into large pieces.
- Heat the olive oil over low heat in a pan. Add the onion and fry for about 5 minutes. In the meantime place flaxseeds and cashews in a blender and blend finely. Add the ¼ cup of water and blend again. Then add carrot and spinach to the pan and continue frying for another 5 minutes until the vegetables have wilted.
- Add some salt, pepper, the garlic, the mint and the curry and fry for another 3 minutes.
- Put flaxseed-cashew milk in a bowl. Add millet and the spinach-mixture. With a spoon mix everything very well.
- Take out a large plate. For the millet mixture into little balls (I'd say about the size of table tennis balls). Place all balls on a plate. Over low heat. heat a little bit of butter in a frying pan (you can use the same one as before) and place the balls in the butter. Over medium heat fry the balls from one side. Don't turn them, since you want them to get brown. Be patient. When they turn brown, turn them over, using two spoons. Also add a bit more butter in little pieces at different places into the pan. Fry the balls until the other side is also brown. The balls might stick a bit to the pan, but if you use a spoon you should be able to "lift" them off the pan so they stay relatively whole. If they don't do that completely, don't worry, the crusts will still taste good!
- Turn off the heat, place balls on a plate and serve them in whatever way you like.
You could replace spinach and carrots by other vegetables and adjust spices to your taste!
I hope that you enjoy these or thinking about them! :-)
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