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1 cup millet, 1 shallot, 1 carrot, 1 garlic clove, Lima tamari, nutmeg, buckwheat flour, 1 tbsp sunflower oil, 1 tbsp Salade du Pêcheur, pepper, sea salt.
Fry the chopped shallot in some olive oil and then add the millet, carrot, garlic and spices. Mix well and add water. Let cook until the millet very soft. Then add as much buckwheat flour as needed to get a good solid mixture. Shape this paste into small 'chops' and fry them briefly in some olive oil. Serve with seasoned soy sauce to taste.
