Millet Balls

Ingredients

• 250 g millet
• 1 onion
• 1 Garlic clove
• 6 tbsp rapeseed oil
• 500 ml vegetable broth
• 3 Carrots
• 3 sprigs parsley
• 400 g white cabbage
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 3 tbsp crushed flaxseeds (10 g each)
• 280 g soy quark
• 1 tsp Baking powder
• 2 tbsp chickpea flour (15 g each)
• 1 tsp curry powder
• Cayenne pepper
• 1 apple
• 1 tbsp Lemon Juice
• 0.5 sprig watercress
• 2 tbsp pumpkin seeds (15 g each)

Instructions

1. 1.

   Rinse the millet and drain it. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot. Sauté the onion and garlic over medium heat for 3 minutes. Add the millet and broth, bring to a boil, then simmer for about 15 minutes. Remove from heat and let sit for about 15 minutes to absorb.

2. 2.

   Meanwhile peel and clean the carrots; grate one carrot finely and shred the rest finely. Wash the parsley, pat dry, and chop.

3. 3.

   Clean the cabbage, wash it, and cut into fine strips. Mix with shredded carrots, 2 tablespoons of oil, and vinegar, seasoning with salt and pepper.

4. 4.

   Add the chopped parsley, grated carrots, flaxseeds, 80 g soy quark, baking powder, and chickpea flour to the millet mixture. Season with curry powder, salt, and cayenne pepper, then let it rest for 15 minutes.

5. 5.

   For the dip, wash the apple, quarter it, core it, and dice it small. Mix with remaining soy quark, 2 tablespoons of water, and lemon juice, seasoning with salt.

6. 6.

   Shape 20–24 millet balls from the mixture. Heat the remaining oil in a pan. Fry the millet balls for 6–8 minutes until golden brown on all sides. Plate them with salad and a dollop of dip. Sprinkle chopped watercress and roughly chopped pumpkin seeds over the top, and serve any leftover dip on the side.