Summary

Ingredients

• 125 g millet
• 1 onion (s)
• 1 clove garlic
• 10 g butter
• 375 ml vegetable stock
• salt and pepper
• 1 carrot (s)
• 0.25 ¼ cauliflower
• 0.5 ½ bunch parsley, smooth
• 2 egg (s)
• 100 g Gouda cheese, rated
• 3 tablespoon breadcrumbs
• 2 tablespoon oil, for frying

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Instructions

1. Put the millet in a fine sieve, rinse briefly and drain. Peel and finely dice the onion and garlic. Heat the butter, sauté the onion and garlic, add the millet, sauté briefly. Deglaze with the vegetable stock, bring to the boil. Simmer gently with the lid on for about 15 minutes. Salt and pepper and leave to soak on the switched off hotplate for about 20 minutes.
2. Peel, wash and grate the carrot. Clean, wash and grate the cauliflower. Rinse the parsley briefly, shake dry, cut finely.
3. Mix the millet mass with the vegetable grated, leave to cool a little. Stir in eggs, cheese, breadcrumbs and parsley. Shape the mixture into eight small patties.
4. Heat the oil in a pan and fry the patties until golden.
5. Either a cold yoghurt dip, a warm cheese sauce or tomato concassée and salad go well with it.