Millet Pancakes with Pineapple Slaw


Rating: 3.25 / 5.00 (8 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the millet pancakes:














For the pineapple slaw:












Instructions:

For the millet pancakes with pineapple slaw, wash the millet and soak in clear vegetable soup over medium heat for 20 minutes.

Fry the finely chopped onions in the oil until golden and mix into the millet porridge. Season with salt, pepper and marjoram, fold the finely chopped chives and the eggs into the cooled mass and bind with the oat flakes.

Form small pancakes from the mixture with wet hands, turn them in the wholemeal breadcrumbs and fry them in hot oil until golden brown.

For the cabbage, heat the butter in a saucepan and brown the finely chopped onion in it. Add the pineapple cut into small cubes and the cabbage, fill up with the vegetable soup, season with salt, pepper and the whole peppercorns and steam on low heat for half an hour with the lid closed.

Season again, sweeten with honey and finally fold in the cress.

Serve millet pancakes with pineapple slaw.

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