Main courses
Ingredients for 8 Loaf
- 100 g millet
- 250 ml water
- 1 bay leaf
- 1 egg size S
- 3 tbsp parsley & chives, washed and finely chopped
- 1 tbsp curd cheese
- some rapeseed oil
Ingredientsür 4 Portionen Püree
- 2 potatoes
- some water
- 400 g peas, frozen
- 2 tbsp fresh mint leaves
Zubereitung der Hirselaibchen
1.
Put the millet in a sieve and wash in hot water, then in water with the bay leaf. Bring to the boil and leave to swell over a low heat for 20 minutes.
2.
Leave the millet to cool for approx. 10 minutes (to prevent the egg from curdling). Then mix with the egg, herbs and curd cheese. Now, with moistened hands, shape the mixture into small loaves.
3.
Slowly fry the patties in a little rapeseed oil for 5 minutes on both sides.
Zubereitung des Pürees
1.
Peel the potatoes and cut into small cubes. Then cover with water and cook until almost soft. Then add the peas and - after they have cooked for about 2 minutes - sprinkle in the finely chopped mint.
2.
After a minute, pour off the water (keep a little water back in the pan so that the puree can be becomes creamier). Leave to evaporate for a minute and mash with a hand blender or potato masher. crush.
