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
Ingredients
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
Preparation
#1: Millet
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.
#2: Onions
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.
#3: Salad
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.
Enjoy!
