For the millet loaf, cook the millet in vegetable soup. Cut onion into small cubes and fry in a little oil. Peel the carrots and grate finely.
Mix carrots, onion, peas with millet. Add flour, salt, pepper and parsley and knead to a compact mass.
Shape into small loaves, roll in breadcrumbs and deep-fry in hot fat until golden brown on both sides. Drain the millet loafs on paper towels and serve.
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