Millet porridge with cheese balls and pistachio
79 40 минут 4 порции
Cheese balls and pistachios turn a simple millet porridge "every day" in a rather unusual, but this is even more delicious dish.
Ingredients for Millet porridge with cheese balls and pistachio
- Wheat flakes - 1 Cup.
- Milk - 2.5 stack.
- Bread crumbs - 3 tbsp.
- Flour - 2 tbsp
- Chicken egg - 3 PCs
- Pistachios - 50 g
- Butter - 30 g
- Cheese - 100 g
- Salt - to taste
- Vegetable oil - 300 ml
Step by step instruction of cooking Millet porridge with cheese balls and pistachio
Grate cheese on a medium grater, separate the yolks from the whites (from two eggs).
In a bowl combine cheese and egg whites, add a pinch of salt (careful with the salt, the cheese has enough salt) and mix.
The yolks will hammer another egg, mix up, add in portions, constantly stirring and watching the consistency of flour. The batter should be like sour cream of average density (sorry, but it is better to explain does not work).
Form small balls, teaspoon.
Each ball is put on a fork, dip in the batter.
Then roll in breadcrumbs mixed with sesame seeds.
And lower into boiling oil.
Portions fry all the balls until Golden brown.
Place on paper towel to excess oil absorbed.
With the time-consuming process has finished.
Millet flakes pour boiling milk (if you want thicker, according to instructions on package 1 to 2 or 1 to 3, if you like a less thick porridge) and let it brew under the lid for three minutes.
Pour porridge on plates, put on top of cheese balls and sprinkle the peeled and roasted pistachios.