Boil millet in a sauce pan until almost softened.
In a separate frying pan, sute the potato and sweet potato with garlic, onion and turmeric.
Add paprika to the millet and stir, set aside.
Add peas to the almost cooked potato and sweet potato.
Spread millet in a layer over the ingredients in frying pan.
Cover pan and slowly cook until the millet crisps up.
Add nutritional yeast and sesame seeds to form a crust. Serve and enjoy.

300 gram millet
2 waxy potatoes
3 sweet potatoes
200 gram sweet green peas, podded
20 gram flaxseed
Garlic
Onion
Paprika
Turmeric
Nutritional yeast
Sesame seeds