Cauliflower-Millet Meatballs with Dip

Rinse millet, drain.

Peel onion and garlic, dice finely. Fry in hot fat. Steam millet briefly. Extinguish with water. Bring to a boil and add clear soup. Cover and simmer for about fifteen minutes, season. Allow to swell for about twenty minutes on the turned-off stove.

Clean the cauliflower, rinse and divide into roses. Steam in a little boiling salted water with the lid on for five to eight minutes until tender. Drain.

Remove skin from carrots, rinse and grate. Rinse parsley, chop.

Stir cheese, parsley, carrots and breadcrumbs into the hot millet mixture. Season to taste and cool a little.

Rinse and chop the chives. Mix yogurt, 3/4 of the chives, juice of one lemon and zest, season.

Clean and rinse the lettuce.

Stir the eggs into the millet mixture. With moistened hands, form meat loaves (3 per person), pressing 1-2 cauliflower florets into the center of each.

Heat oil in a coated frying pan. Fry the meatballs in portions on both sides until golden brown.

Serve with the remaining cauliflower and lettuce. Sprinkle the remaining chives over the yogurt dip and serve.

Our tip: Always use fresh chives if possible!

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