Ingredients for 6 servings:
Millet balls:
- 320 grams Golden millet
- 730ml Vegetable broth
- 2 medium carrots
- 125 grams of fresh young leaf spinach
- 1 piece of onion
- 1 teaspoon cumin
- 1 ½ tsp Mild Madras curry
- 1 teaspoon Mild paprika powder
- 3–4 tbsp Sunflower seeds
- 4 tbsp oatmeal
- 1 teaspoon sea-salt
- 2 pinches colorful mill pepper
- 600g baby carrots
Dill mustard sauce:
- 250 ml almond milk
- 200 ml cashew milk
- 1 bunch of fresh dill tips
- 2 tbsp conformal mustard
- 1 tbsp maple syrup
- ¼ tsp sea-salt
- 1 tbsp Arrowroot flour
- 1–2 tsp lemon juice
Compliant mustard:
- 250 g yellow mustard seeds
- 350 ml lemon juice
- 100 ml water
- 1 hand parsley leaves
- 1 teaspoon sea-salt
- 5 tbsp maple syrup
Preparation:
To prepare, you need to start making the compliant mustard the day before. To do this, place the mustard seeds in a flat form in the lemon juice until they are completely covered with liquid. After a few hours, the grains have absorbed the juice and the top layer is exposed. Then add enough water until everything is covered with liquid again. Let it steep overnight.
The next day, put the mixture and liquid into a blender, add the coarsely chopped parsley leaves, sea salt and maple syrup and puree vigorously until all the ingredients are mixed into a creamy mass. Season again and pour into screw-top jars. Then put these in the fridge.
Wash the golden millet thoroughly in a sieve under cold running water. Strain the vegetable broth and bring it to the boil with the millet. Let it steep for about 15 – 20 minutes with the lid (depending on the instructions on the package) and then let it cool without the lid.
Finely grate the peeled carrots with a grater, wash and dry the spinach leaves and finely dice the onion.
In a coated pan without fat, fry the onion cubes until translucent and add the spinach leaves until they collapse. Then remove from heat. The cooled millet together with the onions and the
Place spinach in a large bowl. Fold in the grated carrots, oat flakes and all the spices including the salt and season with ground pepper.
Form about 12 balls from the mixture and fry them 6 at a time in a hot air fryer at 180 degrees for about 15 – 20 minutes until golden, until they are nice and crispy. Turn them carefully every now and then so that they don’t stick to the grid base of the frying basket. Note: If you like something heartier and don’t value low-fat dishes, you can also shape the mixture into patties and fry them in hot coconut oil.
Peel the baby carrots and fry them in a pan until desired browning. Season with a little salt and ground pepper and let it cook over a low heat.
Meanwhile, for the sauce, mix and warm 200 ml of almond milk and cashew milk. Stir in the salt and mustard and bring to the boil while stirring. Mix the remaining 50 ml of almond milk with the arrowroot flour and add to the sauce to thicken until the desired binding is achieved. If necessary, do not use everything and proceed with caution and use less as it can drag on.
Now add the chopped dill tips as well as the maple syrup and lemon juice and season the sauce again.
Serve everything together hot in a deep plate.
Bon appetit!
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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