Hirsepuffer

Ingredients

• 250 g millet
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 60 g black olives (pitted)
• 1 red bell pepper
• 1 Garlic clove
• 2 tsp chopped rosemary needles
• 2 tsp chopped sage leaves
• 3 eggs
• 100 g quark
• breadcrumbs as needed
• Salt
• 1 tsp Marsala
• pinch cumin
• freshly ground pepper
• clarified butter for frying

Instructions

1. 1.

   Wash millet under running water and drain well. In a pot, lightly sauté in hot oil, pour in broth, and simmer on low heat for about 40 minutes until the millet is cooked. Remove from heat and let cool.

2. 2.

   Clean, seed, and dice the bell pepper.

3. 3.

   Peel the garlic and crush it with a press.

4. 4.

   Chop the olives finely.

5. 5.

   Separate the eggs; mix yolks with whole egg, quark, olives, diced pepper, rosemary, sage, salt, pepper, Marsala, and cumin. Beat the whites until stiff and fold them in. If the mixture is too soft to shape, add breadcrumbs.

6. 6.

   Heat clarified butter in a non-stick pan. Form patties (about 8 cm diameter) from the millet mixture and fry each side for about 2–3 minutes until golden brown.