Millet polpette with pea puree
Crispy, crunchy, buttery polpette, packed with the punchy flavours of preserved lemon and mint. I like to served these with a creamy sauce for dipping - here I've used a pea puree to make the most of the spring produce out now.
What the hell is polpette, you ask? Polpette is an italian term for meatball. Seeing as meat is off the table for me, I've padded this vegetarian version with millet.
Millet is quite literally, bird food. All the classic taunts against vegetarians kind of come to a reality here. But bird food or not, millet has quickly become my favourite grain... or rather, seed. You will find it in your local health food store or high-end supermarkets.
Cooked properly, millet is perhaps the best gluten free substitute for couscous I've found - soft, fluffy, substantial little rounds which will soak up the flavours you throw at it. And the best part is how buttery it naturally tastes.
Like a spring risotto, I've taken that buttery flavour here and paired it with fresh lemon, mint, and peas to make comfort food which is still light and fresh tasting.