Millet Porridge with Cheese Balls and Pistachios Recipe
Millet Porridge with Cheese Balls and Pistachios Recipe
Cheese balls and pistachios turn a simple millet porridge "for every day" into a rather unusual, but even more delicious dish. I suggest you diversify your food, which you will like.
Grate the cheese on a medium grater, separate the yolks from the whites (from two eggs).
In a bowl, mix the cheese and egg whites, add a pinch of salt (salt carefully, there is enough salt in the cheese), mix.
Beat another egg into the yolks, mix, add in portions, stirring constantly and watching the consistency of the flour. The dough should turn out like sour cream of medium density.
You can form small balls with a teaspoon.
Prick each ball on a fork, dip it in the dough.
Then roll in breadcrumbs mixed with sesame seeds.
And dip it in boiling vegetable oil.
Fry all the balls in portions until golden brown.
Put it on a paper towel to absorb excess oil.
With the completion of the most time-consuming process.
Pour the millet flakes with boiling milk (if you want it thicker, according to the instructions on the package 1 to 2 or 1 to 3, if you like less thick porridge) and let it brew under the lid for three minutes. Pour the porridge on plates, put cheese balls on top and sprinkle with peeled and fried pistachios.
