Millet and cauliflower meatballs

Name: Millet and cauliflower meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Millet; 1 big onion; 1 Garlic clove; 20 g Butter or margarine; 900 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) Head Cauliflower; 50-100 ml Milk; 250 g Carrots; 1 collar Parsley; 100 g grated, medieval Gouda cheese; 30-40 g Breadcrumbs; 1 untreated lemon; 1/2 bunch Chives; 500 g creamy milk yoghurt; 150 g Lamb's lettuce; 2 Eggs (size M); 4-5 Tbsp Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Millet
1 big onion
1 Garlic clove
20 g Butter or margarine
900 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) Head Cauliflower
50-100 ml Milk
250 g Carrots
1 collar Parsley
100 g grated, medieval Gouda cheese
30-40 g Breadcrumbs
1 untreated lemon
1/2 bunch Chives
500 g creamy milk yoghurt
150 g Lamb's lettuce
2 Eggs (size M)
4-5 Tbsp Oil

Directions

1
Wash the millet and let it drain on a sieve. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat the fat in a saucepan and sauté the onion and garlic. Add millet, sauté briefly and deglaze with broth. Season with a little salt and pepper, bring to the boil briefly and simmer covered over a low to medium heat for about 15 minutes.
2
Stir in between. Then let it swell for about 20 minutes on the switched off hotplate. In the meantime, clean and wash the cauliflower and divide it into florets. Bring some salted water to the boil in a pot, add milk and cook the cauliflower florets for 5-8 minutes. Pour the cauliflower onto a sieve, rinse under cold water and drain. Clean, wash and grate the carrots. Wash parsley, dab dry and chop. Stir the carrots, parsley, cheese and breadcrumbs into the hot millet mixture, season with salt and pepper and let it cool down. Meanwhile, for the sauce, wash the lemon, dab dry and finely grate half of the peel. Squeeze 1/2 lemon. Wash the chives, dab dry and cut into fine rolls. Mix yoghurt, lemon juice and zest and chive rolls, except for a little for sprinkling.
3
Stir the carrots, parsley, cheese and breadcrumbs into the hot millet mixture, season with salt and pepper and let it cool down. Meanwhile, for the sauce, wash the lemon, dab dry and finely grate half of the peel. Squeeze 1/2 lemon. Wash the chives, dab dry and cut into fine rolls. Mix yoghurt, lemon juice and zest and chive rolls, except for a little for sprinkling. Season to taste with salt and pepper. Clean lamb's lettuce, wash thoroughly and drain. Stir the eggs into the millet mixture and form about 12 meatballs with moistened hands. Press 1-2 SMALL cauliflower florets in the middle and wrap them with the millet dough. Heat a little oil in a large coated pan and fry 4 meatballs at a time until golden brown, turning them over. Arrange the meatballs, remaining cauliflower florets and lamb's lettuce on a plate. Sprinkle yoghurt sauce with chives and serve
4
Clean lamb's lettuce, wash thoroughly and drain. Stir the eggs into the millet mixture and form about 12 meatballs with moistened hands. Press 1-2 SMALL cauliflower florets in the middle and wrap them with the millet dough. Heat a little oil in a large coated pan and fry 4 meatballs at a time until golden brown, turning them over. Arrange the meatballs, remaining cauliflower florets and lamb's lettuce on a plate. Sprinkle yoghurt sauce with chives and serve