Affordable products, ease of preparation – it’s all about original cakes made from millet porridge and cheese. Such cakes can be eaten as a separate dish, or they can be served with different sauces or salads. It is very convenient to take them with you, for example, for a walk – delicious and nutritious.
Rinse the millet groats well, send them to the pan and pour 500 ml of water (the approximate proportion of millet groats and water is 1: 4). Put on medium heat, bring to a boil. Then reduce heat to low and cook millet porridge for about 20 minutes, until the cereal is soft and water is absorbed.
Turn on the oven to heat up to 180 degrees. Put the finished millet porridge in a deep bowl.
Add butter if desired. If you want a less high-calorie dish, you can skip the oil.
Grate cheese on a coarse grater and send it to a bowl.
Beat in an egg, mix.
Add salt and pepper.
Add flour. Mix thoroughly until smooth. The mass should be quite thick.
Grease a baking sheet with vegetable oil. Form cakes from the dough and places them on a baking sheet. The flour and the porridge itself may differ, so if the dough is not thick enough for sculpting, it can be carefully laid out on a baking sheet with a spoon, forming rounded pancakes.
Bake the cakes in an oven preheated to 180 degrees for about 20-25 minutes.
Millet cakes with cheese are equally good both warm and cold.
Ingredients
Print Recipe
Pin Recipe