Sort out the millets, rinse with cold water at first, then with warm water. Scald

Dissolve the salt and sugar in water, bring to boil and pour in the millets, bring to boil again, reduce the heat and boil for 10-15 minutes. Pour in the hot milk to the porridge and boil until the liquid is absorbed by the millets. Even the porridge surface, cover and warm up over low heat. The grains must be boiled soft until sticky consistence

Add the egg to the cooled porridge, mix well, make round flattened rissoles and crumb

Fry the rissoles both sides in a buttered red-hot frying pan until golden brown

Serve with the berry sauce.

NB To prepare the sauce mix the equal parts of berries and sugar, set aside till juicing, then boil for 15-20 minutes and cool. To get more smooth paste sieve the berries.