for 4 people

Millet

200 g	yellow millet
	salted water, boiling
a little	oil
100 g	leek, cut into thin rings

Millet cakes

200 g	carrots, finely grated
75 g	grated Gruyère
2 tbsp	breadcrumbs
1	egg
½ tsp	salt

To fry

olive oil for frying

Dip

250 g	half-fat quark
20 g	pumpkin seeds, roasted, finely chopped
½ bunch	chives, finely chopped
¼ tsp	salt
a little	pepper

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.

Show complete recipe