Millet porridge dumplings with vegetables

• 200 g millet

• 500 ml water or broth

• 4 tablespoons

• 1/2 onion

• 1 carrot

• 1/2 red pepper

• 1/2 yellow pepper

• 1/2 zucchini

• 1/2 leek

• salt and ground pepper

• 2 eggs

• 3–5 tablespoons breadcrumbs (more if necessary)

Put the millet porridge in a thick sieve and rinse well under running water. Drain the washed porridge.

Heat 2 tablespoons of olive oil in a pan and quickly fry the millet porridge. Pour in water or broth, add a little salt and cook over low heat until tender (about 15–20 minutes).

If necessary, add a little more liquid to the pot during cooking. Set the cooked porridge aside and let it cool until lukewarm.

While the porridge is cooking, prepare the vegetables. First, clean and wash all the vegetables. Cut them into small pieces. Heat the remaining 2 tablespoons of olive oil in a pan and fry the onion until it becomes transparent. Then add the sliced carrots and fry for a while until soft.

Add the leek, pepper and zucchini (you can also use other fresh or frozen vegetables that you have available). Add salt and a little pepper if desired, then fry for as long as possible until all the vegetables are soft. Set aside and cool until lukewarm.

Pour the cooled millet porridge into a large bowl. Stir in the beaten egg, fried vegetables and breadcrumbs. If the mixture is too wet, add a little more breadcrumbs. You can also add some grated cheese.

With moistened hands, form thicker patties from the prepared mixture.

Fry them in an oiled pan over medium heat until golden brown, so that the inside is also fried.

Serve the millet patties with a bowl of salad and refreshing yogurt.

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