Millet and sauerkraut fritters with walnut and apple dip and salad
Recipe by Nicole Hofen
Ingredients in Benoo bag:
Apple, walnut kernels, yoghurt, onion, carrots, millet, sauerkraut, miner‘s lettuce or salad.
Ingredients at home:
Salt, pepper, 2 tsp of flour, 2 tbsp. salad oil, 3 tbsp. frying oil, ½ tsp. sugar, 1 tbsp. apple cider vinegar.
Optional: 1 tsp. mustard, ½ tsp. paprika, 2 pinch ground chilli.
Total cooking time (incl. resting time): approx. 40min
Allergy: dairy, nuts, mustard (optional)
What’s needed in the kitchen: pan, spatula, cutting board, kitchen knife, bowl, hand or stationary blender, pot, grater
Step 1: Walnut and apple dip
Wash and core the apple.
Dice ⅔ of the apple roughly, mix with 50 g of walnut kernels and yoghurt and puree, either by using a stationary or a hand blender.
Season with pepper and salt
Step 2: Millet
Rinse millet in a fine sieve. Fill 375 ml salted water in a pot and add the millet. Heat up on a low flame, until the water simmers, then cook for about 14-20 min. Stir from time to time and add water, if needed, to prevent the millet from sticking to the bottom and burning.
Turn off the heat, cover the pot with a lid and let the millet soak.
Dice the onion finely and grate the carrots. Fry with 1 tbsp. frying oil in a pan. Once the onions are translucent, remove from the heat and transfer into a bowl. Slice the sauerkraut finely and mix it with the other ingredients in the bowl. Then add the millet to the bowl with 2 tbsp of flour and combine everything well.
Season generously with 1 pinch sugar, salt, paprika, chilli and mustard (optional).
Shape fritters from the mixture and fry in a pan with the remaining frying oil. Fry from both sides until golden.
Step 4: Salad
Wash and spin miner‘s lettuce or salad, slice the remaining apple lengthwise and mix with the salad oil, vinegar, salt, pepper and the remaining sugar.
Garnish with the remaining walnut kernels. Serve salad and dip together with the warm fritters on a big plate.