Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Millet
Millet cakes
To fry
Dip
How it's done
Millet
Cook the millet in boiling salted water over a medium heat, stirring occasionally for approx. 8 mins. until just soft. Drain the millet and leave to cool. Heat the oil in a non-stick frying pan. Add the leek, sauté for approx. 3 mins. Remove, transfer to a bowl, allow to cool slightly.
Millet cakes
Add the carrots to the bowl of leek along with all the other ingredients up to and including the salt. Add the millet, mix, knead well by hand until the ingredients form a compact mass. Divide the mixture into 12 portions, shape into cakes.
To fry
Heat the oil in the same pan. Fry the millet cakes in batches for approx. 4 mins. on each side. Remove, keep warm.
Dip
In a small bowl, mix the quark with all the other ingredients up to and including the pepper, serve with the millet cakes.
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