Fonio balls with mashed potatoes and mushroom sauce

Ingredients

For the meatball:

• 100g of Mako Foods fonio

• 1 egg

• 2 sliced ​​mushrooms

• 1 handful of grated cheese (Petit Québec)

• ½ medium shallot, finely chopped

• ½ clove of minced garlic

• teaspoon of salt

• Pinches of ground pepper

• Sunflower oil

For the mushroom sauce:

• 10 mushrooms

• 1 minced shallot

• 3 tablespoons of butter or margarine

• 4 tablespoons of flour

• 250 ml (1 cup) of milk

• 200 ml of 15% cooking cream

• Salt and pepper to taste

For the mashed potatoes:

• 100g of mashed potato flakes

• 275 mL of water

• 125 mL of milk

• 2 tablespoons of butter or margarine

• ½ teaspoon of salt

Preparation

For the fonio dumpling

Rinse the fonio in cold water using a fine-mesh sieve and drain. For 1 part fonio, add 2.5 parts water and a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Let cool.

In a blender, add all the ingredients and blend for 30 seconds until everything is well combined and the mixture is sticky enough to form balls.

Form balls by hand.

In a pan heated with a few drops of sunflower oil, fry the fonio balls until golden and crispy.

For the mashed potatoes:

Bring the water, margarine, and salt to a boil in a saucepan. Remove from heat, add the milk and mashed potato flakes, and mix well. Let stand for about 1 minute, then stir vigorously until smooth and creamy.

For the mushroom sauce:

Sauté the mushrooms and shallots in butter for 2 to 3 minutes, until softened. Remove from the heat, stir in the flour, and mix well. Add the milk and cream to reach the desired consistency, then bring to a boil, stirring constantly.

Let it thicken for a few seconds, then season with salt and pepper to taste.

SERVICE

Serve, season with salt and pepper to taste and sprinkle with fresh parsley.