Vegetable pancakes

Ingredients for 4 servings:

• 100 g millet
• 250 ml vegetable stock
• 500 g potatoes
• 2 leeks (approx. 400 g)
• 1 egg(s)
• 2 tbsp oat flakes
• salt and pepper
• oil
• 150 g low-fat curd cheese
• 150 g natural yogurt
• 3 tomatoes
• 1 garlic clove(s)
• n. B. herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with quark dip

Rinse the millet thoroughly with hot water, bring to a boil briefly in the vegetable stock, then cover and let swell for about 30 minutes, stirring occasionally. Peel, wash, and coarsely grate the potatoes, slice the leek into rings, and mix both with the egg and oats into the millet. Season with salt and pepper. Fry small fritters from the mixture in hot oil. Wash, deseed, and dice the tomatoes. Crush the garlic. Mix the quark with the yogurt until smooth, then stir in the tomatoes and garlic. Season with salt and pepper and serve the quark dip sprinkled with chopped herbs with the fritters. Serve with smoked salmon if desired.