Millet meatballs, potatoes and carrots

Millet meatballs, potatoes and carrots
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Time: 1 ora più riposo
Difficulty: Facile

An original dish to offer to children who do not like to eat vegetables, these meatballs are a delicious surprise!
Millet contains numerous amino acids and antioxidants, in particular curcumin, ellagic acid and quercetin. There is no shortage of minerals such as potassium, magnesium, phosphorus, copper, zinc, selenium, sodium, iron, calcium, manganese; B vitamins, vitamins E and K.
Historical background
The origins of the millet seem to be in central-eastern Asia, where the nomadic tribes, would then propagate the plant westward to Europe. It spread particularly in central Italy, where the ancient Romans used to use it together with other more noble cereals such as barley, spelt and wheat.
The rich fiber content also effectively supports intestinal function, recommended in case of constipation, as well as constipation and constipation due to its ability to absorb water that, at the intestinal level, has the important effect of moisturizing the colon
Grass allergy sufferers should avoid millet

100 g mile
200 g potatoes
1 egg yolk
30 g grated parmesan cheese
1 carrot
1 rib of celery
2 tablespoons extra virgin olive oil
Salt up
For the breading process:
150 g gluten-free breadcrumbs
Rice flour without gluten
1 egg
1lt of sunflower oil for frying


Boil the water in a pot, meanwhile wash the potatoes and as soon as the water is ready, cook for about 40 minutes over low heat.
Then drain the potatoes and let cool for about 30 minutes at room temperature.
Wash the millet very well and pass it with a thick sieve, then cook by boiling the water in a pot and cook for about 15 minutes over high heat.
At the end of cooking, drain thoroughly and leave to rest in a glass boull.
Boil the carrot, mash it with the tines of a fork and peel the potatoes and puree, add to the cooked millet and mix, add the egg yolk, the parmesan and mix everything until everything is well homogenous.
Wet hands with water, take small equal parts of dough to make meatballs. When finished, refrigerate for about 1 hour.
Prepare the pan with the oil on the stove, take the meatballs from the fridge and gently pass them into the rice flour, then into the beaten egg and then into the breadcrumbs.
As soon as the oil reaches a temperature, place the dough balls inside and cook for about 3 minutes, turning them gently with the help of a fork.
Drain on absorbent paper and then place on a serving plate and serve.