Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
666
Calories
16g
Protein
15g
Fat
116g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Cup(s) millet
- 1 Cup(s) water
- 1/4 Cup(s) grated carrot
- 1/4 Cup(s) grated zucchini
- 1 small, diced onion
- 1 Pinch(s) chopped parsley
- 1 Pinch(s) salt
- 1 Pinch(s) black pepper
- 1 (as necessary) breadcrumbs
- 1 vegan cooking oil
- =
Directions
1
Boil water then add millet.
2
Leave millet in water for 15 minutes and stir regularly.
3
Let millet cool down then add vegetables and spices.
4
Make small millet balls.(Add breadcrumbs if it’s too wet to make balls)
5
Heat small pot of cooking oil.
6
Put millet balls in cooking oil until they become golden.
7
Millet balls can also be served with a salad.
Recipe sourced from
fandom