Mini parmesan Bio burgers with millet and sun-dried tomatoes

Ingredients

Preparation

Chop a third of the parmesan into chunks. Grate the rest with a fine grater. Chop the onion. Cook with a drizzle of oil over a medium heat until golden brown. Add the millet and stock, cover the pot and cook over a low heat for about 30 minutes or until all the liquid has been absorbed. While still warm, add the grated parmesan and seeds and blend the millet a little in a blender. Allow the mixture to cool slightly, add the chunks of parmesan, season and mix thoroughly. Form mini burgers. Chop the tomatoes and herbs and mix with the oil.

Assembly: Dress the assorted salad leaves with the oil, a few drops of lemon and salt. Brown the mini burgers on the griddle on both sides and serve with the chopped sun-dried tomatoes and salad.