Millet Pancakes with Pesto
Ingredients
- Ingredients
- 100 grams Millet
- 250 milliliters Vegetable broth
- 1 bunch flat-leaf parsley
- 1 bunch Chives
- ¼ tsp dried thyme
- salt
- 25 grams almonds
- 50 grams freshly grated Parmesan
- 75 milliliters Pumpkin seed oil
- 50 grams Whipped cream
- 2 Tbsps pureed Tomatoes
- 2 small eggs
- 2 Tbsps Canola oil
Preparation steps
For the pancakes, boil the millet in a pot with vegetable broth. Cover the pot with lid and let cook at very low heat for 20 minutes. Remove the pot from heat and let the millet stand for another 15 minutes, do not open the lid.
For the pesto, rinse the parsley and chives, pat dry and chop. Puree the parsley and chives with thyme, almonds, half the Parmesan cheese and olive oil in a blender to a smooth paste. Season the pesto with a little salt.
Mix the ceam, pureed tomatoes, eggs and remaining Parmesan cheese into the cooked millet.
Heat canola oil in the pan, spread 2 tablespoons of the millet mixture into flat pancakes and fry on both sides until light brown. Cook more pancakes from the mixture until it is used up.
Serve the millet pancakes with pesto.
Serve as desired with a fresh green salad.
