Millet-Lentil Fritters with Creamy Leek Sauce
35 min
Veggie
59742
For 2 Portions
500 g
potato
160 ml
oat cream
50 g
millet
50 g
red lentil
15 g
semolina
5 g
flaxseed meal
1
leek
400 ml
water
3 tbsp
wheat flour
2 pinch(es) of
nutmeg
1 tsp
curry powder
1 tbsp
sunflower oil
1 tbsp
butter
1/2 tsp
cumin, ground
pepper
salt
1. All set?
2. Wash potatoes thoroughly and add to a pot. Boil in salted water until tender.
3. Add the millet, red lentils and pinch of salt to a pot, add some water and bring to a boil on medium-high heat. Then cover and simmer over low heat for 15 min, stirring occasionally.