Millet cakes with sauerkraut and cutlets

Sauerkraut and beets, dishes of buckwheat, millet, barley and lentils, porridge and polenta are just some of the specialties of Slovenian cuisine, which relies on authenticity and domestic agricultural production.

Preparation steps

Put the millet to boil in boiling, salted water. Cook it until it absorbs all the water, then cool it.
Add melted butter, flour, egg, Vegeta, parsley to the cooled millet and mix everything well.
Shape the cakes with wet hands and arrange on a baking sheet lined with baking paper.
Bake in an oven preheated to 200 ° C for 15-20 minutes.
Fry the chopped onion in the heated oil.
Add sauerkraut and Vegeta. Saute occasionally, adding water until the cabbage is soft.
Towards the end, stir in the chopped garlic and red pepper.
Cut the chops on the edges a little, add salt and pepper. Fry the chops on both sides in hot oil.

Serving

Serve warm cakes with stewed sauerkraut and cutlets.

Advice

If the cabbage is overcooked, rinse it first and drain.

Ingredients

For cakes:

300 gMillet porridge Zlato polje
600 mlwater
1 tspsalts
1 tspbutter
1 tbspSemi-white flour
1egg
1 tsp
1 tbspchopped parsley

For cabbage side dish:

3 tbspoils
1 headport
500 gsliced sauerkraut
1 tsp
2 cherriesgarlic
2 tspsweet peppers ground

For chops:

4pork chops
salt
ground black pepper
2 tbspoils

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