A bean recipe for every taste:
Rinse the millet thoroughly under lukewarm running water (this is the only way to extract the bitter substances from the millet). Cook it in a saucepan for 2 minutes and extinguish it with a quarter of the water, make the liquid complete and repeat the process 3 times. Then soften the millet over a gentle heat for 20 min. until all the liquid has boiled away. Transfer the dry millet mixture into a large enough bowl and let it swell for 10 min.
Mix the millet with eggs, millet flakes, mascarpone and finely chopped mint leaves and season with cardamom, salt and pepper. Spoon the millet mixture into a frying pan with 3 tbsp. hot vegetable oil and 1 tbsp. butter, flatten a little bit, bring into the pan and fry on both sides for 3 minutes until golden brown.
Tip: The millet cookies taste exceptionally good with bean curry vegetables (separate recipe).
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