John Myers
Ingredients for 2 servings:
- 100 ml millet
- 250 ml chicken broth
- 1 large egg(s) or 2 small
- ½ bag of chips (paprika-flavored potato chips)
- some clarified butter for frying
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Spicy, unusual side dish, also suitable as finger food
Bring the millet to a boil in the chicken broth, cover, and let swell over low heat for 30 to 40 minutes. Let cool until lukewarm. Then stir in one or two eggs, depending on the size. Crumble the potato chips. You can do this with your hands in a bowl, or you can put the chips in a freezer bag and crush them with a rolling pin. Use a teaspoon to scoop out small balls of millet, shape them into small balls, flatten them slightly, and roll them in the chips. Fry in clarified butter on both sides until golden brown. The finished pieces are delicious as a hearty, unusual side dish with anything that goes well with croquettes (then they will serve more than two people), or as crispy-on-the-outside-but-soft-on-the-inside finger food.
Facebook Comments