PUMPKIN CUTLETS WITH GIERCZYCKIE MILLET GROATS
Roast the groats on a dry pan and boil. Grate the pumpkin with a coarse mesh, leave it for a while and drain the juice. Add the egg, chopped onion, garlic and nettle and as much flour as the mass absorbs. Season to taste. Form cutlets and fry them in oil.
250 g of pumpkin
100 g of Gierczyckie millet groats
2-4 cloves of garlic
small bunch of nettles
salt and pepper to taste