Servings:
4
Prep time:
15
Cooking time:
45
INGREDIENTS
- - 200 g of millet
- - 100 g of quinoa
- - 1 bunch of nettles
- - 2 white onions
- - 1 potato
- - 1 clove of garlic
- - 500 ml vegetable stock
- - 4 tablespoons extra virgin olive oil
- - Salt
- - Mixed salad greens
INSTRUCTIONS
- Withered the chopped onions in a pan on medium heat with 2 tablespoons of olive oil. At this point add the garlic and the chopped nettles and let cook for a few minutes.
- Toast the millet and quinoa in a pan for 5 minutes over medium heat, stirring constantly for a uniform result, then add them to the mixture, and after a few seconds put all in a pot, pour in the stock and add the large grated potato flakes. Stir and simmer for 20 minutes, until the quinoa and millet will be soft and almost cooked. At this point, cover with the lid and continue for another 15-20 minutes. Check the salt.
- Lift the pot from the heat, uncover it and let cool; then seal it with plastic wrap and keep in the refrigerator for about 3 hours.
- Reduce the mixture into balls of the size of the ping pong, roll them in a little oil, place them on a baking sheet covered with oiled parchment paper and bake at 200 ° C for 10-15 minutes, until they begin to brown.
- Put the croquettes on a bed of salad topped with a little oil and serve as an appetizer that, if desired, may replace the first course. You can transform it in a complete dish, adding to the mixture some protein legumes. Some examples: lentils, soybeans, chickpeas, azuki beans (whole or smoothies).
