Millet Veggie Balls
In the journey to discover new (and delicious) gluten-free food, a few years ago I tried millet for the first time. While my grandma still makes fun of me because I'm eating "food for the birds", I actually think millet is a really great cereal to keep in your pantry!
This naturally gluten-free food is said to be a very energetic, with anti-stress characteristics. Its small grains somehow resemble cous-cous, so it is a valid alternative for veggie salads, vegan burgers and also healthy balls like in this case.
Ingredients (5 servings)
180 gr millet
1 zucchini
1 onion
1 garlic clove
10 gr sesame seeds
10 gr mustard seeds (optional)
1 egg
50 gr parmesan cheese
100 gr gluten-free breadcrumbs (70 gr polenta + 30 gr GF breadcrumbs)
2 tsp mustard
First cook the millet in a pot with boiling water, it will take about 20 minutes.
In the meantime, chop the zucchini, onion and garlic and stir fry them in a pan with a bit of olive oil. When soft, add the sesame and mustard seeds, keep over heat for one more minute then turn the heat off.
Combine the millet, cooked veggies, beaten egg, mustard and parmesan cheese in a bowl and let it cool off until it's possible to work with your hands.
Use a tablespoon to measure equal doses of millet mixture. Place one spoonful in the middle of the bowl with polenta & breadcrumbs, coat completely the mixture, then use your hands to create the final shape (like a ball).
Cover a tin with baking paper and drizzle some olive oil on top, then place all the balls in the tin. Bake in pre-heated oven at 180 °C for 20 minutes, flip all pieces to the other side and cook for another 15 minutes.
TIPS: These gluten-free veggie balls are perfect as party finger food, with a simple salad, or with pita bread - falafel style.
You can preserve them in the fridge for a couple of days or in your freezer for while longer. You can preserve each portion in a small freezer bag to utilize at your convenience.
Have you tried it? Do you have any suggestions? Leave your comment!
