Vegetable meatballs
Description
Here is a recipe for making vegetable cutlets. What can I say? You can prepare them without eggs, and even without dairy products—if you follow the proportions, you'll get a well-textured base that holds together perfectly without any additives. This is the secret of vegan cuisine: it makes do with little, yet looks and tastes absolutely amazing.
Instructions
- 1
Step 1
1. Rinse the millet. Sauté the minced garlic in olive oil for 30 seconds, then add red pepper, smoked paprika, salt, and millet. Stir constantly and fry for a couple of minutes, then pour in water. Once this mixture comes to a boil, cook for 17 minutes, stirring occasionally.
- 2
Step 2
2. While the base is cooking, chop the zucchini and kale. Add them to the porridge and mix well. Simmer for another 10 minutes over low heat, then let it sit covered for another 10 minutes. The millet should become completely tender.
- 3
Step 3
3. Now, shape the meatballs by hand and fry them in vegetable oil on both sides. We need to get a light crust.
- 4
Step 4
4. Ready! These meatballs can be served as a standalone dish with salads and sauces.