Millet dumplings on tomatoes

Name: Millet dumplings on tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Millet; 1 small onion; 3 TABLESPOONS Oil; 1-2 TEASPOONS Curry; 2 TEASPOONS Vegetable and yeast broth; 1 collar Spring onions; 500 g Tomatoes; 1 package (500 g) chunky tomatoes; 1 collar Chives and parsley; 100 g Cream cheese; 1 Egg (Gr. M); 7-10 Tbsp salt, cayenne pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Millet
1 small onion
3 TABLESPOONS Oil
1-2 TEASPOONS Curry
2 TEASPOONS Vegetable and yeast broth
1 collar Spring onions
500 g Tomatoes
1 package (500 g) chunky tomatoes
1 collar Chives and parsley
100 g Cream cheese
1 Egg (Gr. M)
7-10 Tbsp salt, cayenne pepper

Directions

1
Wash the millet, drain. Peel and finely chop the onion. Fry in 1 tbsp. hot oil. Sprinkle with curry and sauté. Add millet and deglaze with 600 ml water. Bring to the boil, stir in the stock, cover and allow to swell over a low heat for about 20 minutes. Let cool off
2
Clean and wash the vegetables. Cut spring onions into rings and tomatoes into slices. Fry both in 1 tbsp. hot oil. Add the chopped tomatoes and simmer covered for 8-10 minutes
3
Wash herbs, chop. Knead half of the herbs, cheese and egg under the millet, possibly season with salt. Form approx. 20 dumplings from it. Fry in 1 tbsp. hot oil in a coated pan until golden brown all around. Stir the remaining herbs into the vegetables. Season to taste with salt and pepper. Arrange everything