Millet porridge fritters with cheese
Very tender and flavorful millet fritters with cheese. Even the leftover millet porridge from the previous meal will be perfect for cooking. The fritters turn out puffy, with an interesting texture and a bright creamy taste. Products (for 4 servings)
Millet grits - 100 g
Hard cheese - 100 g
Fresh dill - 10 g
Eggs - 2 pcs.
Salt - to taste
Ground black pepper - to taste
Soda - 1/3 tsp.
Flour - 80 gr
Vegetable oil - 50 m
Prepare all the ingredients. Any greens will do to your taste.
Pour millet into a deep bowl, pour cold water and rinse well, rubbing the grains between your fingers. Change the water until it remains clear.
Put the millet in a pot and pour 400 ml of water, sprinkle a little salt. Put the pot on the fire and bring the water to a boil. Boil the millet on a low heat, stirring occasionally for 15-25 minutes from the moment of boiling, until it is ready.
During cooking all the liquid should be absorbed, and the millet should be cooked. The finished porridge cool to a warm state.
Put the cooled millet into a bowl. Beat eggs and mix well.
Take out dill stems, finely chop it and add to the rest of the ingredients. Stir to mix.
Grate hard cheese on a medium grater, put in a bowl, mix.
Add flour, baking soda, salt and pepper (1-2 pinches each). Once again, mix everything well.
Heat a frying pan with vegetable oil and with a tablespoon pour millet batter there, giving a shape of pancakes. Fry fritters on medium heat for about 2-3 minutes on each side, until crispy.
Place the finished fritters on a paper towel to absorb excess oil. Next, fry a new batch.
Millet porridge fritters with cheese are ready. Serve immediately after cooking, topped with sour cream or other sauce.
Bon appetit