Spicy corn pan

Ingredients for 3 servings:

• 80 g millet, approx. 0.5 cup
• 160 g water
• 50 g peanuts, blanched, ground
• 2 chili peppers, ad jar, finely chopped
• 100 g brown rice, ground
• 100 g buckwheat, ground
• 1 can of corn, 425
• 200 g low-fat curd cheese
• 200 g milk
• 1 pinch(s) of sugar
• ¼ tsp paprika granules
• 3 tsp herb salt, to taste
• Margarine, for greasing the pans

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, vegetarian

Rinse 2 20 cm frying pans with lids with hot water to remove any bitterness. Bring the millet to a boil in 1 cup of boiling water, reduce heat, close lid, and cook for about 4 minutes. The millet will then be at the surface of the water. Turn off heat and let it swell for about 10 minutes. It will then be dry and almost white. Combine all other ingredients, including the paprika granules, and stir into the prepared millet. Season with herb salt to taste. Spread the cake into two greased 20 cm frying pans. Close lids. Place on two cold hotplates and bake for about 55 minutes at level three of six. If the cake can be moved in the pans, place a frying pan of the same size over it, turn it over, and bake again with the lid closed for about 20 minutes. Serve hot. My own recipe.