Millet and pumpkin patties
Polpettine di miglio e zucca
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For 4 people
250 g millet
250 g pumpkin
100 g leeks
1 tablespoon of vegetable oil
1 bay leaf
1/2 teaspoon salt
1 liter of water
Clean the pumpkin and cut it into small pieces.
Make the sauce with olive oil and finely chopped leek, add the diced pumpkin and cook well, mixing thoroughly.
Add a bay leaf.
Add the millet and blow briefly with vegetables, stirring because it does not stick to the pot.
Add the water and cook until the pumpkin is not fully cooked.
Towards the end of cooking, add salt.
Let it cool a little bit and when it is warm, remove the bay leaf and blend with an immersion blender.
You will get so smooth and fairly dense, like a puree but thicker.
You can eat it hot or cold as if to be used when they are meatballs.
You can also have them fry in a little oil or brown it in the oven.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
