Millet Pancakes

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Millet Pancakes
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein12.24 g(12 %)
Fat12.02 g(10 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage7.28 g(24 %)
Vitamin A144.39 mg(18,049 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.69 mg(22 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.29 mg(11 %)
Vitamin B₆0.15 mg(11 %)
Folate44 μg(15 %)
Pantothenic acid0.15 mg(3 %)
Biotin4.36 μg(10 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C41.17 mg(43 %)
Potassium288.68 mg(7 %)
Calcium33.77 mg(3 %)
Magnesium17.18 mg(6 %)
Iron2.67 mg(18 %)
Iodine27.15 μg(14 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.47 g
Cholesterol77 mg

Ingredients

for
4
Ingredients
1
1
300 grams
1
2 tablespoons
250 grams
600 milliliters
freshly ground Pepper
1 tablespoon
finely chopped Oregano
2
3 tablespoons

Preparation steps

1.

Preheat the oven to 200°C.

2.

Peel the onion and garlic and chop finely. Blanch the tomatoes, peel, quarter, core and cut into very small cubes. Rinse the chile, cut in half lengthwise, remove seeds and finely chop. In a saucepan heat the oil and sweat the onion with the garlic until translucent. Add the chile and tomato, sauté briefly, stir in the millet and pour in the broth. Let swell about 15 minutes over medium heat. Stir occasionally. Season with salt and pepper, and stir in the oregano. If necessary, add a little broth. The millet should have absorbed all of the liquid at the end.

3.

Then let millet cool a little, add the eggs and breadcrumbs and mix to a moldable material. From the mixture form small balls and then form pancakes.

4.

Place on a baking tray lined with baking paper and bake in preheated oven for about 10 minutes. Remove and serve.