Millet Vegetables Cakes

Recipe from What's For Lunch, Honey?  


250g millet grains, rinsed and drained.
600 ml vegetable stock
3 eggs, separated
100g quark - substitute with sour cream or crème frainche
1 red bell pepper, cut into juliennes
1 red carrot, cut into juliennes
50g olives, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
Salt and pepper
Olive oil


Dry roast the millet grains in a skillet until golden. In the meantime bring the stock to a rolling boil in a large pot. Add the roasted millet into the boiling liquid, turn heat down and simmer for approx. 30 minutes. Set aside to cool.

In a mixing bowl stir together, egg yolks, quark, vegetables, olives and herbs. Incorporate the cooked millet into the mixture. Salt and pepper to taste.

Beat the egg whites until stiff peaks have formed, then fold into the millet mixture. Heat the olive oil in a skillet.

Form small flat pancake-like cakes with the millet mixture and on low heat fry the millet cakes for 3-4 minutes on each side or until golden.

Serving suggestions: