100 g of millet
1 zucchini
½ onion
50 g of dried tomatoes
40 g of pitted black olives
1 egg
Breadcrumbs to taste
Marjoram to taste
Seed oil to taste
Salt to taste.
Rinse the millet under running water and cook it in boiling water for 15/20 minutes. Meanwhile, brown the onion and oil in a pan, add the zucchini and cook until soft. Cut the tomatoes and black olives into small pieces. In a bowl, mix all the ingredients and form into balls. Dip the meatballs in egg and breadcrumbs and cook them in a pan in boiling oil for a few minutes, until golden.
Excellent if accompanied with hummus or a delicious tzatziki sauce.
