Millet and Cabbage Pancakes

Stir millet flakes, milk and eggs until smooth, swell for 20 min.

Cut cabbage into narrow strips. Cut peperoncino lengthwise, remove seeds and cut into narrow strips. Steam cabbage and peperoncino in hot olive oil for about 5 min until soft. Cool down.

Stir grated cheese and steamed vegetables into millet.

Season. Heat a little olive oil in a frying pan. Portion cabbage-millet quantity with a tablespoon, place the patties in the frying pan and roast on both sides over medium heat for 3 to 4 min. Bring to the table immediately, otherwise the pancakes will be too dry.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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