Millet dumplings

Name: Millet dumplings
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Millet; 1/4 l Vegetable broth (instant); 1 collar Chives and parsley; 100 g Double cream cream cheese; 1 Egg; 1 TEASPOON Turmeric; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 250 g Spring onions; 500 g Tomatoes; 1 TABLESPOON Butter or margarine; 1 package (500 g) chunky tomatoes; 1 TEASPOON Vegetable broth; 1 TEASPOON Sugar; 2 Tbsp-OIL

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Millet
1/4 l Vegetable broth (instant)
1 collar Chives and parsley
100 g Double cream cream cheese
1 Egg
1 TEASPOON Turmeric
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
250 g Spring onions
500 g Tomatoes
1 TABLESPOON Butter or margarine
1 package (500 g) chunky tomatoes
1 TEASPOON Vegetable broth
1 TEASPOON Sugar
2 Tbsp-OIL

Directions

1
Bring millet to the boil in the stock, cover and allow to swell for 20 minutes over a low heat. Leave the millet to cool slightly. In the meantime, wash herbs, dab dry and chop. Knead half of the herbs, cream cheese and egg into the millet. Season with turmeric, salt, pepper and cayenne pepper. Wash, clean and chop the spring onions.
2
Wash, clean and slice the tomatoes. Fry vegetables in hot fat. Add chunky tomato sauce and steam for five minutes. Season to taste with vegetable stock, salt, pepper, sugar and remaining chopped herbs. Form about 20 dumplings from the millet mixture and fry them all around in hot oil until golden brown. Arrange the millet dumplings on a plate together with the tomato-leek vegetables
3
Preparation time approx. 45 minutes