Hirselaibchen

Rinse the millet hot in a sieve and then simmer in the soup until lightly boiling for 20 – 30 minutes.

Let the millet cool and in the meantime fry the onions and parsley in 2 tablespoons of oil and stir into the millet.

Lightly squeeze the grated potatoes and add them to the millet together with the egg and the curd cheese, mix well and season with salt and pepper.

Then form loafs from the mixture and fry in sufficient oil on both sides.

Preparation Tip:

Enjoy the loaves with a dip of your choice or serve with stir-fried vegetables, for example.

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