Summary

Ingredients

• 1 can kidney beans, 425 ml, including liquid
• 0.5 ½ cup millet
• 1 large onion (s)
• 1 clove garlic
• 2 tablespoon, heaped flaxseed
• 2 cups oatmeal
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped paprika, hot pink
• 1 teaspoon, leveled cumin powder
• 1 teaspoon, leveled lovage, dried, ground
• 1 pinch caraway powder
• 2 tablespoon, heaped parsley, dried, age. 1 volume fresh
• Olive oil for frying
• Flour

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Instructions

1. The cup used as a measure has a volume of 250 ml.
2. First, cover the flaxseed in a narrow blender jar with hot water two fingers wide to swell, this takes about 20 minutes. Then puree with the blender. (Alternatively, flaxseed flour or another egg substitute can be used.)
3. The onion and garlic are finely diced and lightly sweated in a little olive oil in a medium-sized saucepan. The millet is now in the pot, stir everything and fill up with water until the millet is just covered. Bring to the boil once and cover and allow to swell over low heat.
4. In the meantime, roughly crush the kidney beans including the liquid in a larger bowl with a potato masher. Add the oat flakes, the flaxseed porridge, the millet and onion mixture including any remaining liquid and all the spices and herbs. Mix thoroughly first with a wooden spoon and later with your hands. Let the mass stand for a quarter of an hour and then knead again.
5. Heat a pan with olive oil. Shape approx. 15 medium-sized or correspondingly more small meatballs and turn them in flour so that they don`t stick in the pan. Fry until crispy brown on both sides.
6. A fresh salad goes well with it.