No, we haven’t forgotten about breastfeeding mums and pregnant ladies. Here’s the recipe for you: nutritious lunch that will not do any harm to your babies. Millet balls:)
Ingredients (about 14 balls):
100g dry millet
dill
1 carrot
70g sweet potatoes
1 baby zucchini
salt
black pepper
flour to coat millet balls
olive oil/vegetable oil for frying
Sauce:
1 cup tomato puree
1 cup water
fresh parsley
1 bay leaf
a few black pepper grains
2 allspice berries
salt
1-2 tsp sugar
Instructions:
Rinse the millet and put it to the boiling, salted water. Cover and cook over low heat for about 15 minutes. Peel and grate the carrot and sweet potato on the large holes of a box grater or using a food processor's grating attachment. Cut zucchini into small cubes.
Heat 1 tbsp of olive oil/vegetable oil on a frying pan and add grated veggies. Fry for a while, stirring from time to time. Add zucchini and fry for another 2-3 minutes. Then put the veggies into a mixing bowl, add drained millet and chopped dill. Season with salt and pepper.
Mix the mixture well. Form small balls (the size of a walnut) out of the millet balls mixture. Coat each millet ball in the flour (wheat or chickpea flour). Place the millet balls in hot oil and deep-fry until golden brown. Transfer to paper towels to drain any excess oil.
Prepare the sauce. Combine tomato puree and water in a pot. Add spices and sugar. Mix well. Cover and cook over low heat for about 6-8 minutes. Then put the millet balls into the sauce and cook over low heat for a few minutes. Serve with rice and favorite salad. Enjoy!
Etykiety: breastfeeding, english, gluten free, main course, millet, recipes
