Vegan Millet Skewers

Ingredients

• 200 g millet
• Salt
• handful coriander leaves
• 1 red chili pepper
• 2 Spring Onions
• 3 tbsp light soy sauce
• 4 tbsp sesame oil
• 2 tsp brown sugar
• 4 Tbsp lime juice
• 1 cucumber
• 1 romaine lettuce
• 1 green bell pepper
• 1 onion
• 4 tbsp cornstarch
• 2 tbsp soy cream
• 1 tsp curry powder
• 1 tsp paprika flakes
• pepper (ground)
• cooking oil for frying

Instructions

1. 1.

   Rinse the millet in a sieve under hot water and pour it into a pot with about 400 ml boiling salted water. Simmer on low heat for about 20 minutes until softened, then let cool.

2. 2.

   Wash and dry the coriander leaves, shake off excess moisture, and finely chop. Wash, deseed, and finely chop the chili pepper. Trim the spring onions, clean them, and slice into thin rings. Whisk together the chili, onion rings, coriander, soy sauce, sesame oil, brown sugar, and lime juice. Slice the cucumber lengthwise, remove seeds, and cut into thin slices. Toss with the dressing and refrigerate for at least 30 minutes.

3. 3.

   Wash the romaine lettuce, shake dry, and cut into fine strips. Wash the bell pepper, clean it, and slice into thin strips.

4. 4.

   Peel the onion and dice finely. Combine with 3–4 tbsp cornstarch, soy cream, curry powder, paprika flakes, salt, and pepper to the millet mixture; knead until a well‑formable dough forms. Add more cornstarch if needed. With damp hands form 12 small rolls, skewer them, and shape into rounds.

5. 5.

   Heat plenty of oil in a deep pan over medium heat and fry the skewers for about 5 minutes, turning occasionally, until golden brown. Mix the marinated cucumber with the lettuce and bell pepper strips and season to taste. Drain the skewers on paper towels and serve with the salad.

6. 6.

   Serve with tomato salsa.