Vegetarian Millet Patties

Vegetarian Millet Patties

Ready in: 1 hour
Yield: 12 patties

7 oz (200 g) millet
27 fl. oz (800 ml) water
5.3 oz (150 g) carrots
1 onion
1 garlic clove
1 handful of fresh dill
2 tablespoons butter
2 tablespoons white bread crumbs
2 eggs
4.2 oz (120 g) cheese (Gouda)
freshly ground pepper
sunflower oil (for frying)

1. Rinse the millet 1-2 times in cold water.

2. Bring 27 fl. oz (800 ml) of lightly salted water to the boil. Add the millet and stir briefly. Cook until the millet is just tender, about 20-25 minutes. (Or until the water is abosrbed.) While cooking, skim off any white foam that rises to the top. Drain the millet thoroughly in a colander and rinse with cold water. Millet has to be rinsed with water, because otherwise the natural bitter flavour will remain. 

3. Peel the onion and garlic clove, then finely chop them. Wash the carrots, peel them, then chop off the stem ends. Cut the carrots into cubes. Thoroughly wash the dill, then pat dry with kitchen paper. Finely chop the dill. Finely grate the cheese and set aside.

4. Melt the butter in a non-stick frying pan over low heat. Add the garlic and onions. Cook until softened, about 7 minutes. Season them with salt and pepper. Raise the heat to a medium. Add the carrots and cook for 5 minutes, stirring occasionally. Add the chopped dill and cook for 1 minute more. Now add the millet. Toss everything until thoroughly mixed and let it simmer for 2 minutes.

5. Transfer the millet mixture into a large bowl. Once cool, add the eggs, grated cheese and white bread crumbs. Use your hands to mix everything together. Shape the millet mixture into round patties.

6. Heat 2-3 tablespoons of sunflower oil in a large non-stick frying pan. When hot, add the millet patties and cook until golden, about 4-5 minutes on each side. Lower the heat, if the patties turn brown very early on. Drain the patties on kitchen paper to remove excess fat.

1 millet patty:

Energy: 171 kcal / 714 kJ
Fat: 9,5 g
Carbohydrates: 15 g
of which sugars: 1,4 g
Protein: 5,9 g
Fibre: 1,3 g

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