Millet Balls
Millet has a generous portion of magnesium to offer, which supports the function of muscles and the nervous system. The ingredients contained in the millet balls and carrots provide us with beta-carotene. This antioxidant protects the body's cells from free radicals and is also converted into vitamin A when needed, which is important for healthy eyes, among other things.
The millet balls can also be refined with other vegetables: beet or parsley root shavings also taste great in the vegan cakes. You can also replace the parsley as desired, for example with chives or cilantro.
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 156.5 μg | (261 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 9 ozs Millet
- 1 onion
- 1 garlic clove
- 6 Tbsps Canola oil
- 18 ozs Vegetable broth
- 3 carrots
- 3 parsley
- 14 ozs Green cabbage
- 2 Tbsps White vinegar
- salt
- peppers
- 3 Tbsps ground flaxseed
- 10 ozs vegan Yogurt
- 1 tsp Baking powder
- 2 Tbsps Chickpea flour
- 1 tsp Curry powder
- cayenne pepper
- 1 Apple
- 1 Tbsp lemon juice
- ½ Cress
- 2 Tbsps Pumpkin seed
Preparation steps
Rinse millet and drain. Peel and finely dice onion and garlic. Heat 1 tablespoon oil in a saucepan. Sauté onion and garlic in it over medium heat for 3 minutes. Add millet and broth, bring to a boil and simmer for about 15 minutes. Then remove from heat and let swell for about 15 minutes.
Meanwhile, clean and peel carrots, finely grate 1 carrot, finely slice the rest. Wash parsley, shake dry and chop.
Clean, wash and finely slice the cabbage. Mix with carrots, 2 tablespoons of oil and vinegar and season with salt and pepper.
Mix parsley with grated carrots, flaxseed, 3 ounces yogurt, baking powder, and chickpea flour into the millet. Season with curry powder, salt, and cayenne pepper and let stand for 15 minutes.
For the dip, wash, quarter, core, and finely dice the apple. Mix with remaining yogurt, 2 tablespoons water, and lemon juice and season with salt.
Form 20-24 millet balls from the millet mixture. Heat the remaining oil in a frying pan. Fry millet balls in it for 6-8 minutes until golden brown all over. Arrange on plates with lettuce and 1 dab each of dip. Cut cress from the bed, coarsely chop pumpkin seeds and sprinkle both on top. Serve with the rest of the dip.