Cook millet in half a litre of water. Peel and grate the carrot and Zucchini. Cut the onion into slices and cook in a pan over low heat and with little water until it is transparent. Add the rest of the vegetables and oil and Cook. Mix in a bowl with cooked vegetables millet, thyme, parsley, salt and pepper. Form albongigas with the mixture and pass them through flour before FRY in very hot oil. Garnish with lettuce and olives. This dish Gets a great contribution of fiber.
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