Millet buns with spicy onions and beetroot salad
Recipe by Nicole Hofen
Total cooking time (incl. resting time): approx. 40 min.
Allergen: egg, flour
What’s needed in the kitchen: pan, pots, cutting board, grater, knife, peeler, spatula
In the Benoo kit:
Vegetable stock, Carrot, Onion, Egg, Apple juice, Beetroot, Apple
What you need at home:
Salt,Chili (or black Pepper), Flour (optional), frying Oil, Sugar
Wash the millet and cook it with 300ml of vegetable stock (or water) for 10 minutes. Put a lid on and let it rest for another 10 minutes. In the meantime peel and grate the carrots and peel ½ onion, cut it in dices and mix it with the cooked millet.
Peel the rest of the onions and cut it in thin half rings, heat up the oil in a small pot, then add the sugar and the chili, after a short time, put the onions into the pot.
Once the onions get a bit of colour, reduce the heat and add the apple juice slowly. If you don’t use chili,then add a lot of black pepper to the onions at the end of the cooking time. Please let it stew during all the preparation time.
Peel and grate the beetroots, wash and grate the apples and mix with oil, apple juice, salt and pepper.
#4: Millet buns
Add salt, pepper and the eggs to the millet and mix it very well, after that form flat buns from the millet. Heat up a pan, if the pan is hot, put the oil in the pan, reduce the heat and fry one bun. If they broke, add a little bit of flour, after that fry the rest of the millet, every side for 4-5 minutes.
You will get 6 buns, it will be a rich meal or you can eat the rest on the next day.