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Coconut rice served with millet and lentil balls, full of aroma and flavor. Perfect for the cold winter afternoons. Another recipe that is inspired by the Indian cusine but made in Polish style ­čÖé

Ingredients (about 22 veggie balls):

Veggie balls:

50g dried millet

1/2 cup red lentils

2 tsp powdered onion

fresh parsley

3 tbsp ground flaxseed meal

2 tbsp harissa paste/ 2 tsp harissa seasoning mix

1 tbsp nutritional yeast


black pepper


2 tbsp ground flaxseed meal

1 tbsp sesame seeds

1/2 tbsp sweet pepper

1/4 cup corn flakes


200g rice

1/2 cup coconut milk

1 tsp turmeric (curcuma)

2 tsp curry powder


fresh parsley


Rinse and cook millet until soft. In a separate pot, cook the lentils. Leave to cool. Transfer lentils and millet into a large mixing bowl. Add the spices, harissa paste and flaxseed meal. Add chopped parsley leaves. Season with salt and pepper. Mix all the coating ingredients in a small bowl. Crush corn flakes before combining them with the rest of coatingÔÇÖs ingredients. Shape small sized balls out of the mixture. Coat each ball in prepared coating mixture.

ry┼╝ kokosowy z klopsami

ry┼╝ kokosowy z klopsami

Fry until golden brown. Preheat the oven to 220 degrees C (grill mode) and bake the balls for about 15 minutes. You can also bake the veggie balls in 200 degrees C for 30 minutes and then turn the grill mode on, 220 degrees C and grill for 15 minutes. But please note, that when baked the veggie balls will be quite dry.

ry┼╝ kokosowy z klopsami

ry┼╝ kokosowy z klopsami

Cook the rice and drain it. Cover the rice with coconut milk, add the spices and mix. Simmer for a few minutes while stirring constantly (avoid burning the rice).

Transfer the rice on a plate. Sprinkle it with chopped parsley. Put millet and lentil balls on top. Enjoy!

ry┼╝ kokosowy z klopsami

ry┼╝ kokosowy z klopsami

ry┼╝ kokosowy z klopsami