Millet fritters with tomato salad

Ingredients for 2 servings:

• 125 g millet
• 250 ml water
• Salt ,
• 1 shallot(s)
• ½ bunch parsley
• ½ tbsp pumpkin seeds
• 2 eggs
• black pepper
• 1 tbsp butter
• 1 tbsp oil
• 300 g tomatoes
• 1 onion(s)
• 4 sprigs basil
• 1 tbsp Balsamic vinegar bianco
• Salt and pepper, black
• 1 pinch of honey
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Rinse the millet seeds in a sieve with cold water. Bring to a boil in a pot with water and salt, cover, and simmer over low heat for about 10 minutes. Then, turn off the stovetop and let it simmer for about 20 minutes. Meanwhile, peel the shallot and dice very finely. Wash the parsley and shake dry, pick off the leaves, and finely chop. Chop the pumpkin seeds as well. Mix the millet with the shallot, parsley, pumpkin seeds, and eggs, then season with salt and pepper. Heat butter and oil in a pan. Drop the millet mixture into the pan by the spoonful, form into fritters, and fry over medium heat for about 4 minutes on each side. For the salad, wash the tomatoes and cut them into wedges, removing the stems. Tear the basil leaves into small pieces. Mix the balsamic vinegar with salt, pepper, and honey, then whisk in the oil. Mix the tomatoes and onions with it and season to taste. Sprinkle with the basil. Serve millet fritters with the salad.