Ingredients
- 100 g Clean pumpkin
- 80 g Millet
- 15 g Onion
- 10 g white flour
- 10 g Carrot
- 5 g Sugar
- 1 spoon of extra virgin olive oil
- 1 teaspoon of vinegar
- Fry oil
- salt
Bring one liter of water to the boil, add salt and cook the millet for about 15 minutes. Meanwhile, thinly slice the onion, carrot and brown them with half a tablespoon of oil, then add the sugar, vinegar and a pinch of salt.
Cook on a very gentle heat until the onion has dissolved. Cut 3 or 4 thin slices of pumpkin from the slice of pumpkin and grate the rest. Brown the slices with the other half a tablespoon of hot oil. Drain the millet, then mix it with the flour, the grated pumpkin and a pinch of salt.
Form with this mixture of meatballs. In a frying pan, heat the oil well and cook the meatballs, then drain on kitchen paper to remove the grease. Serve the meatballs very hot with the onion compote and pumpkin slices.
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