In the journey to discover new (and delicious) gluten-free food, a few years ago I tried millet for the first time. While my grandma still makes fun of me because I'm eating "food for the birds", I actually think millet is a really great cereal to keep in your pantry!
This naturally gluten-free food is said to be a very energetic, with anti-stress characteristics. Its small grains somehow resemble cous-cous, so it is a valid alternative for veggie salads, vegan burgers and also healthy balls like in this case.
Ingredients (5 servings)
- 180 gr millet
- 1 zucchini
- 1 onion
- 1 garlic clove
- 10 gr sesame seeds
- 10 gr mustard seeds (optional)
- 1 egg
- 50 gr parmesan cheese
- 100 gr gluten-free breadcrumbs (70 gr polenta + 30 gr GF breadcrumbs)
- 2 tsp mustard
- First cook the millet in a pot with boiling water, it will take about 20 minutes.
- In the meantime, chop the zucchini, onion and garlic and stir fry them in a pan with a bit of olive oil. When soft, add the sesame and mustard seeds, keep over heat for one more minute then turn the heat off.
- Combine the millet, veggies and parmesan cheese in a bowl and let it cool off until it's possible to work with your hands.
- Use a tablespoon to measure equal doses of millet mixture. Place one spoonful in the middle of the bowl with polenta & breadcrumbs, coat completely the mixture, then use your hands to create the final shape (like a ball).
- Cover a tin with baking paper and drizzle some olive oil on top, then place all the balls in the tin. Bake in pre-heated oven at 180 °C for 20 minutes, flip all pieces to the other side and cook for another 15 minutes.
TIPS: These gluten-free veggie balls are perfect as party finger food, with a simple salad, or with pita bread - falafel style.
You can preserve them in the fridge for a couple of days or in your freezer for while longer. You can preserve each portion in a small freezer bag to utilize at your convenience.
Have you tried it? Do you have any suggestions? Leave your comment!