Millet hop

Ingredients for 1 servings:

• 1 onion(s)
• 1 tbsp olive oil
• 250 g millet
• 4 eggs
• 500 ml vegetable stock
• 200 g quark
• 150 g cheese, grated
• 1 carrot(s)
• 1 can of corn
• 30 g sesame seeds
• Butter and breadcrumbs for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 45 minutes

First, finely dice the onion and sauté it with the millet in a tablespoon of oil. Add the vegetable stock, bring to a boil, and then stir in the quark. Season generously with salt and pepper, cover, and simmer over low heat for 15 minutes. Let everything cool in a bowl for about 1 hour. Peel and coarsely grate the carrots. Drain the can of corn. Separate the eggs and mix the egg yolks with the grated carrot, corn, and grated cheese into the millet mixture. Beat the egg whites with a pinch of salt until stiff peaks form and fold in. Grease a Bundt pan with butter and sprinkle with sesame seeds and breadcrumbs. Pour the batter into the pan and bake in a preheated oven at 200°C (180°C fan-assisted oven) on the second rack from the bottom for 1 hour. Let it cool in the pan for 10 minutes, then turn out onto a wire rack. Serve with a spicy quark cream, a fruity tomato sauce, or a fresh salad.