Millet and lentil patties in tomato sauce

Ingredients

For 1 serving

• Millet50 g
• Cooked lentils120 g
• Carrots1
• Onion20 g
• Breadcrumbs15 g
• Tomato passata150 g
• Extra virgin olive oil10 g
• Parsley5 g
• Cumin1 g
• Saltto taste

Contains: gluten,

Method

1. Rinse the millet, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over the lowest heat, until the water is absorbed; spread it on a plate to cool slightly.
2. Meanwhile heat a conventional oven to 200 °C and line a baking tray. Peel and finely grate the carrot, chop the onion and parsley; rinse and drain the lentils well.
3. In a bowl mash the lentils with a fork and mix with the millet, carrot, onion, parsley, cumin, breadcrumbs and a pinch of salt until the mixture holds together; if it's too soft, add more breadcrumbs.
4. With damp hands shape walnut-sized balls, put them on the tray and brush with half the olive oil. Bake at 200 °C for 20 minutes, turning halfway, until golden and crisp outside.
5. Meanwhile warm the passata with the remaining oil and a pinch of salt in a pan over medium-low heat for 10 minutes, until thickened. Serve the balls in the sauce.