Summary

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

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Instructions

1. Cook the millet in the vegetable stock for 10 minutes. Then swell a little and let it cool down.
2. In the meantime, wash the leek and cut very finely. Wash the carrots, peel them if necessary and grate them finely.
3. 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.
4. 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.
5. Serve with salad or steamed vegetables.