Millet cookies

Ingredients for 4 servings:

• ½ cup(s) millet
• 1 ½ cup(s) vegetable broth
• 1 stalk(s) leek
• 1 onion(s)
• 1 carrot(s)
• 2 eggs
• 1 tbsp whole wheat flour
• 1 tbsp sesame seeds
• 1 tbsp butter
• Fat for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Rinse the millet thoroughly in a sieve, then boil it in the vegetable broth and let it swell for at least half an hour (you can also do this overnight or the day before). Stir several times, then it will become nice and mushy and easy to shape. Note: Use a 200-250 ml cup. Peel the leek, onion, and carrot, grate them finely, and sauté them in hot butter. Mix the eggs, flour, and sesame seeds into a dough. Add the millet porridge and vegetables and mix well. Form this dough into small balls and flatten them with your hands. Then fry these balls in batches in a pan in hot oil until crispy on both sides. Serve with: tomato sauce, tomato salad, cheese sauce, or mixed salads.