Millet Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g millet
- 400 ml vegetable stock
- 0.5 stick ½ leek
- 2 small carrots
- 125 g low-fat quark
- 1 egg (s)
- oatmeal, approx. 2 - 3 tablespoon
- 0.5 ½ pack herbs, mixed, frozen
- 1 tablespoon oregano, fresh or the equivalent amount dried
- salt and pepper
- some chili
- nutmeg
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cook the millet in the vegetable stock for 10 minutes. Then swell a little and let it cool down.
- In the meantime, wash the leek and cut very finely. Wash the carrots, peel them if necessary and grate them finely.
- Put the low-fat quark, egg, carrots and leek in a bowl. Add herbs and spices and thicken everything with 2 to 3 tablespoons of oatmeal. Knead well by hand and then shape flat patties. Dip your hands in cold water, this will make it easier.
- Fry in portions in a non-stick pan with a little hot oil until the patties are golden brown. Drain the millet cakes on paper towels.
- Serve with salad or steamed vegetables.
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