Millet and cheese patties with fruity and creamy tomato sauce

Ingredients for 2 servings:

• 150 g millet
• 300 ml vegetable stock
• 80 g cheese in one piece
• 1 small onion(s)
• e.g. tomato paste
• 250 ml tomatoes, pureed
• e.g. cream cheese and/or sour cream
• some salt and pepper
• n. B. Herbs of your choice (e.g. basil, oregano)
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple and vegetarian

Wash the millet three times. Then bring to a boil with the vegetable stock and simmer for about 15-20 minutes (depending on the package instructions). Grate or finely chop the cheese (I use a mixture of Emmental and Bergkäse). In the meantime, prepare a tomato sauce. Peel the onion, finely dice it, and sauté it in a little oil until translucent. Add the tomato paste and sauté it briefly. Deglaze with the passata. Stir in the cream cheese and/or sour cream. Season with salt, pepper, and herbs of your choice. When the millet is soft, fold the cheese into the mixture. Add a little more salt and pepper, depending on the seasoning of the cheese. With slightly wet hands, form the discs (I arrange them all on a plate) and then fry them together in hot oil (my stove is set to level 6-7 out of 9). I like them slightly crispy on the outside, but still moist on the inside.