Millet Herb Cakes on Young Spinach

For ovenproof dishes of 2 dl each, greased.

Heat oil in a frying pan, sauté leek and carrots. Briefly steam millet, add soup and cream, bring to the boil while stirring, reduce temperature. Stir occasionally and cook for about fifteen minutes until thick but still wet, season and cool slightly.

Stir eggs and cheese into millet, mix in thyme and oregano. Divide quantity evenly into prepared ramekins, spread smoothly.

Bake: about thirty min in the lower half of the oven heated to 200 °C.

Heat the oil in a frying pan, sauté the onion and garlic, add the spinach and cook for about two minutes. Add water, bring to boil, season, bring to table on the spot.

Serve: Divide spinach evenly on plates, arrange millet cakes on top.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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