Millet Patties with Tomato Salad

Ingredients

• 250 g millet
• 2 shallots
• 2 stalks Parsley
• 20 g hazelnut kernels
• 6 ripe tomatoes
• 1 Red Onion
• 3 stalks basil
• 3 EL olive oil
• 2 EL white balsamic vinegar
• Salt
• Pepper
• 1 egg
• 15 g spelt whole‑grain flour (1 EL)

Instructions

1. 1.

   Cook millet according to package instructions.

2. 2.

   While the millet cooks, peel and finely dice the shallots. Wash the parsley, pat dry and finely chop it. Roughly chop the hazelnuts.

3. 3.

   For the tomato salad, wash the tomatoes and cut them into wedges. Peel the onion and slice it into strips. Wash the basil, pat dry and pluck the leaves.

4. 4.

   Whisk 2 EL olive oil with vinegar, season with salt and pepper, then mix in the tomato wedges and onion strips. Arrange in four small bowls and sprinkle with basil leaves.

5. 5.

   Combine millet with egg, shallots, parsley, hazelnuts and flour; season with salt and pepper.

6. 6.

   Heat remaining oil in a pan. Drop spoonfuls of the millet mixture into the pan, press slightly flat, and fry on both sides over medium heat for about 5 minutes until golden brown.

7. 7.

   Drain the millet patties on kitchen paper and serve with tomato salad.