Cauliflower and millet meatballs with dip

Name: Cauliflower and millet meatballs with dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g millet, 1 large onion; 1 Garlic clove; 1 TABLESPOON butter/margarine; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 1 (approx. 1 kg) Cauliflower; 3 (approx. 250 g) Carrots; 1 collar Parsley; 75-100 g grated gouda; 30-40 g Breadcrumbs; 1/2 bunch Chives; 500 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 150 g Lamb's lettuce; 2 eggs , 3-4 tablespoons oil (size M)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g millet, 1 large onion
1 Garlic clove
1 TABLESPOON butter/margarine
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, white pepper
1 (approx. 1 kg) Cauliflower
3 (approx. 250 g) Carrots
1 collar Parsley
75-100 g grated gouda
30-40 g Breadcrumbs
1/2 bunch Chives
500 g Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
150 g Lamb's lettuce
2 eggs , 3-4 tablespoons oil (size M)

Directions

1
Rinse the millet, drain. Peel onion and garlic, dice finely. Fry in hot fat. Steam the millet briefly. Deglaze with 900 ml water. Bring to the boil and stir in stock. Simmer covered for about 15 minutes, season. Leave to swell for approx. 20 minutes on the switched off hotplate
2
Clean and wash the cauliflower and divide it into florets. At
3
Cover with a little boiling salted water and steam for 5-8 minutes. Drain. Peel, wash and grate carrots. Wash and chop parsley.
4
Stir the carrots, parsley, cheese and breadcrumbs into the hot millet mixture. Season to taste and allow to cool slightly. Wash the chives and chop finely. Mix yoghurt, 3/4 chives, lemon juice and zest, season to taste. Clean and wash lamb's lettuce
5
Stir the eggs into the millet mixture. Shape about 12 meatballs with moistened hands, pressing 1-2 cauliflower florets in the middle of each. Heat oil in a coated pan. Fry the meatballs in it in portions from both sides until golden brown. Serve with the rest of the cauliflower and lamb's lettuce. Sprinkle the yoghurt dip with the rest of the chives and add to the dip.