Millet cakes

Ingredients for 4 servings:

• 500 g millet, golden or brown
• 1 liter vegetable broth
• 1 large onion(s)
• some pepper
• Oil for frying
• pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

vegan

Peel and finely dice the onion. Place the millet in a pot and spread the onion on top. Pour the vegetable stock over it (do not stir), bring to a boil briefly, then turn off the heat and let everything swell on the still warm plate for about 30 minutes. Season with pepper. Stir the mixture so that it cools down more quickly or transfer it to another bowl. When it is cold enough, mix well with your hands, form balls and flatten them. Heat the oil in a pan and fry the cakes on both sides until golden brown. The millet cakes can be served with ketchup or applesauce. Baked potatoes and/or salad also go well with them. They are also delicious cold as finger food; just cut them down a bit. Tips: If you prepare the millet in the morning or the day before, it will be nice and cold. Dip your hands in cold water occasionally while shaping. If the mixture becomes a little too dry and crumbles, simply add some potato or chickpea flour and water.