Millet burger


(for 2 people)

1 cup of millet
half a leek
dried tomatoes in oil.

salt to taste.
extra virgin olive oil


Pour three cups of water into a saucepan with a pinch of salt and the millet and bring to the boil. Cook until the water has been completely absorbed (about 30 minutes). Meanwhile make the cream by first cooking the leeks in a pan. Put the saffron, a pinch of salt and the leeks in a plunge blender and blend for a few minutes. Put the cooked millet, cream of leeks and saffron and some pieces of sundried tomato into a bowl before transferring to a dish and baking in the oven at 180°C for 20 minutes until the burger is golden. You can serve the burger whole or make mini burgers before baking, as the latter are usually more popular with children. Serve warm accompanied by a vegetable mayonnaise.