Millet patties with zucchini

Ingredients for 4 servings:

• 200 g millet
• 1 cube of stock
• n. B. Lentils, quick-cooking
• 1 bunch of spring onions or 1 regular onion
• 2 eggs
• 2 zucchinis
• 2 tomatoes, 2 – 3 or 1 large
• salt and pepper
• olive oil
• Parsley, fresh
• e.g. sesame
• possibly Parmesan, freshly sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian, simple, easy to prepare, vegetable variations possible

The millet and vegetable mixture can be prepared in advance and then combined and baked later. Simmer the millet with three times the amount of stock (water and stock cubes) over low heat for about 20 minutes. (I add a handful of lentils in the last 5 minutes for their nutrients, but you can also omit this.) Let the millet swell for another 5 minutes. Finely chop the spring onions and add them when the millet is ready. Mix in the eggs as well. You may want to whisk the eggs beforehand; otherwise, you’ll have to stir quickly while the millet is still warm, as the egg whites will curdle. Cut the zucchini and tomatoes into small cubes (about 0.5 cm, but you can use larger ones if you like; they will cook more slowly). Season the vegetables with pepper and a little salt. Chop the fresh parsley (or other spices) and mix in. 1 tablespoon of olive oil is also good. Brush a baking sheet (I use parchment paper underneath) with a very small amount of oil to help the sesame seeds adhere, and sprinkle them thinly with sesame seeds. You can omit this, but it creates a nice crispy layer. Spread the millet mixture on top. Then add the vegetable mixture. Sprinkle the dumplings with Parmesan cheese to taste. Bake the dumplings in the oven, preferably with top/bottom heat, for about 15-20 minutes at 220 degrees Celsius until crispy. The quantities can, of course, be adjusted.